GÜÇER, Y. And İŞÇİMEN, B. A New Approach to Gastronomy: Neurogastronomy. 2024. In Some Innovative and Sustainable Approaches in Food Production Chain , Efe Academy Publishing, İstanbul, 151-175.

GÜÇER, Y., & İŞÇİMEN, B., (2024). A New Approach to Gastronomy: Neurogastronomy. Some Innovative and Sustainable Approaches in Food Production Chain (pp.151-175), İstanbul: Efe Academy Publishing.

GÜÇER, YALÇIN, And BURAK İŞÇİMEN. "A New Approach to Gastronomy: Neurogastronomy." In Some Innovative and Sustainable Approaches in Food Production Chain , 151-175. İstanbul: Efe Academy Publishing, 2024

GÜÇER, YALÇIN And İŞÇİMEN, BURAK. "A New Approach to Gastronomy: Neurogastronomy." Some Innovative and Sustainable Approaches in Food Production Chain , Efe Academy Publishing, 2024, pp.151-175.

GÜÇER, Y. And İŞÇİMEN, B. (2024) "A New Approach to Gastronomy: Neurogastronomy", Some Innovative and Sustainable Approaches in Food Production Chain . İstanbul: Efe Academy Publishing.

@bookchapter{bookchapter, author ={YALÇIN GÜÇER And author ={BURAK İŞÇİMEN}, chaptertitle={A New Approach to Gastronomy: Neurogastronomy}, booktitle={ Some Innovative and Sustainable Approaches in Food Production Chain}, publisher={Efe Academy Publishing}, city={İstanbul},year={2024} }