New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies

dc.contributor.author	Uzel, R.A.
dc.date.accessioned	2021-01-25T20:49:15Z
dc.date.available	2021-01-25T20:49:15Z
dc.date.issued	2016
dc.identifier	10.1177/1082013215603530
dc.identifier.issn	10820132
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84975065576&doi=10.1177%2f1082013215603530&partnerID=40&md5=86e057bb38ca336381ac097a195ab105
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/10192
dc.description.abstract	Although slow food movement is a well-known movement nowadays, in order to make it more widespread to the society, necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose, possibility of incre
dc.language.iso	English
dc.publisher	Food Science and Technology International
dc.title	New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies
dc.type	Article
dc.relation.firstpage	365
dc.relation.lastpage	376
dc.relation.volume	22
dc.relation.issue	5
dc.description.affiliations	Department of Food Processing, Yasar University, Turkey

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