P. Raffard
{"title":"Le fromage en Turquie, un « plein » culturel","authors":"P. Raffard","doi":"10.3917/geo.1591.0034","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":143368,"journal":{"name":"La Géographie","volume":"37 7","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"La Géographie","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3917/geo.1591.0034","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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