A Sustainability and Zero Waste Approach to Bread Waste Reduction in University Cafeterias: An Empirical Study

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dc.contributor.authorGün, Didem
dc.contributor.authorÇAĞLAR HATİCE NAZAN
dc.date.accessioned2026-10-15T04:26:30Z
dc.date.issued2026
dc.descriptionEndekste taranmıyor | Uluslararası | Özgün Makale | YÖK-Özgeçmiş
dc.identifier.doi10.65308/gjohbs.2026.001
dc.identifier.issn3062-2778
dc.identifier.urihttps://hdl.handle.net/20.500.11782/13592
dc.language.isotr
dc.relation.ispartofGISTU Journal of Health and Biological Sciences
dc.relation.urihttps://doi.org/10.65308/gjohbs.2026.001
dc.titleA Sustainability and Zero Waste Approach to Bread Waste Reduction in University Cafeterias: An Empirical Study
dc.typeArticle
dspace.entity.typePublication
hku.portal.eseriddoi:10.65308/gjohbs.2026.001
hku.yoksis.yayinid10534005
oaire.citation.issue1
oaire.citation.volume2
relation.isAuthorOfPublicationef6dd9ef-0b1d-429d-b15f-d6ea864b3d83
relation.isAuthorOfPublication.latestForDiscoveryef6dd9ef-0b1d-429d-b15f-d6ea864b3d83

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