A Traditional Turkish Palate Taste: Cag Kebab

ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.net/journal/oalibj
E-mail: [email protected]

Citations

"A Traditional Turkish Palate Taste: Cag Kebab"
written by Abdurrahman Kara,
published by Open Access Library Journal, Vol.4 No.12, 2017

has been cited by the following article(s):

[1]	The Registered Gastronomic Taste: Tokat Kebab
	Ayd?n Gastronomy, 2023

[2]	Effects of Farmer and Vineyard Attributes and Farming Practices on the Success of Viticulture in Türkiye: The Case of Dicle District of Diyarbakır Province
	Erwerbs-Obstbau, 2022

[3]	Erzurum ile Özdeleşmiş Bir Lezzet: Oltu Cağ Kebabı (A Taste which is Identical with
	2019

[4]	Erzurum ile Özdeleşmiş Bir Lezzet: Oltu Cağ Kebabı (A Taste which is Identical with Erzurum; Cağ Kebab of Oltu)
	Journal of Tourism & Gastronomy Studies, 2019

[1]	Döner Kebabın Gastronomisi 2026 DOI:10.37609/akya.4014

[2]	Effects of Farmer and Vineyard Attributes and Farming Practices on the Success of Viticulture in Türkiye: The Case of Dicle District of Diyarbakır Province Erwerbs-Obstbau, 2022 DOI:10.1007/s10341-022-00709-3