Tolgahan KARAİMAMOĞLU Ortaçağ Avrupa Mutfak Kültüründe Tahıl, Balık ve Sütün Yeri, 607-625
The Place of the Grain, Fish and Milk in the Medieval European Cuisine
DOI : http://dx.doi.org/10.29228/TurkishStudies.23306
Abstract | Full text