[1]
ÇETİN, B., TEMİR , Özcan and KÖŞECİ , A.T. 2025. Evaluation of Local Cheeses within the Scope of Sustainable Gastronomy Tourism: A case from Niğde . Journal of Tourism & Gastronomy Studies. 13, 3 (Sep. 2025), 3240–3252. DOI:https://doi.org/10.21325/jotags.2025.1710.