Ceylan, V. Et Al. 2020. Associations Between Food Neophobia and Culinary Creativity: A Study with A Sample of Chefs and bartenders in Turkey. Journal of Tourism and Gastronomy Studies , vol.8, no.4 , 2402-2416.

Ceylan, V., Muştu, Ç., & Sarıışık, M., (2020). Associations Between Food Neophobia and Culinary Creativity: A Study with A Sample of Chefs and bartenders in Turkey. Journal of Tourism and Gastronomy Studies , vol.8, no.4, 2402-2416.

Ceylan, Veli, ÇİĞDEM MUŞTU CEYLAN, And Mehmet Sarıışık. "Associations Between Food Neophobia and Culinary Creativity: A Study with A Sample of Chefs and bartenders in Turkey," Journal of Tourism and Gastronomy Studies , vol.8, no.4, 2402-2416, 2020

Ceylan, Veli Et Al. "Associations Between Food Neophobia and Culinary Creativity: A Study with A Sample of Chefs and bartenders in Turkey." Journal of Tourism and Gastronomy Studies , vol.8, no.4, pp.2402-2416, 2020

Ceylan, V. Muştu, Ç. And Sarıışık, M. (2020) . "Associations Between Food Neophobia and Culinary Creativity: A Study with A Sample of Chefs and bartenders in Turkey." Journal of Tourism and Gastronomy Studies , vol.8, no.4, pp.2402-2416.

@article{article, author={Veli Ceylan Et Al. }, title={Associations Between Food Neophobia and Culinary Creativity: A Study with A Sample of Chefs and bartenders in Turkey}, journal={Journal of Tourism and Gastronomy Studies}, year=2020, pages={2402-2416} }