AKAR, B.; AĞPAK, H. The Ecological Face of Gaziantep Cuisine Compared to Carbon Footprint and World Cuisines. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 4, n. 2, p. 205–223, 2026. DOI: 10.58625/jfng-3074. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/3074. Acesso em: 9 feb. 2026.