Preference for Turkish ethnic foods in the USA

Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisti...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Şahin, Elanur [verfasserIn] Yalım Kaya, Serpil

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Turkish cuisine Ethnic restaurant Ethnic food Food preference

Anmerkung:	© The Author(s) 2023

Übergeordnetes Werk:	Enthalten in: Journal of ethnic foods - London : BMC, 2014, 10(2023), 1 vom: 06. März
Übergeordnetes Werk:	volume:10 ; year:2023 ; number:1 ; day:06 ; month:03

Links:	Volltext

DOI / URN:	10.1186/s42779-023-00168-5

Katalog-ID:	SPR051530023

Internformat


LEADER	01000naa a22002652 4500
001	SPR051530023
003	DE-627
005	20230510064815.0
007	cr uuu---uuuuu
008	230510s2023 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1186/s42779-023-00168-5 \|2 doi
035			\|a (DE-627)SPR051530023
035			\|a (SPR)s42779-023-00168-5-e
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
100	1		\|a Şahin, Elanur \|e verfasserin \|0 (orcid)0000-0001-9971-2566 \|4 aut
245	1	0	\|a Preference for Turkish ethnic foods in the USA
264		1	\|c 2023
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
500			\|a © The Author(s) 2023
520			\|a Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses.
650		4	\|a Turkish cuisine \|7 (dpeaa)DE-He213
650		4	\|a Ethnic restaurant \|7 (dpeaa)DE-He213
650		4	\|a Ethnic food \|7 (dpeaa)DE-He213
650		4	\|a Food preference \|7 (dpeaa)DE-He213
700	1		\|a Yalım Kaya, Serpil \|0 (orcid)0000-0002-4762-596X \|4 aut
773	0	8	\|i Enthalten in \|t Journal of ethnic foods \|d London : BMC, 2014 \|g 10(2023), 1 vom: 06. März \|w (DE-627)835584704 \|w (DE-600)2834226-4 \|x 2352-6181 \|7 nnns
773	1	8	\|g volume:10 \|g year:2023 \|g number:1 \|g day:06 \|g month:03
856	4	0	\|u https://dx.doi.org/10.1186/s42779-023-00168-5 \|z kostenfrei \|3 Volltext
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_SPRINGER
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2086
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 10 \|j 2023 \|e 1 \|b 06 \|c 03

Indexfelder

author_variant	e ş eş k s y ks ksy
matchkey_str	article:23526181:2023----::rfrneotrihtnc
hierarchy_sort_str	2023
publishDate	2023
allfields	10.1186/s42779-023-00168-5 doi (DE-627)SPR051530023 (SPR)s42779-023-00168-5-e DE-627 ger DE-627 rakwb eng Şahin, Elanur verfasserin (orcid)0000-0001-9971-2566 aut Preference for Turkish ethnic foods in the USA 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. Turkish cuisine (dpeaa)DE-He213 Ethnic restaurant (dpeaa)DE-He213 Ethnic food (dpeaa)DE-He213 Food preference (dpeaa)DE-He213 Yalım Kaya, Serpil (orcid)0000-0002-4762-596X aut Enthalten in Journal of ethnic foods London : BMC, 2014 10(2023), 1 vom: 06. März (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:10 year:2023 number:1 day:06 month:03 https://dx.doi.org/10.1186/s42779-023-00168-5 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 1 06 03
spelling	10.1186/s42779-023-00168-5 doi (DE-627)SPR051530023 (SPR)s42779-023-00168-5-e DE-627 ger DE-627 rakwb eng Şahin, Elanur verfasserin (orcid)0000-0001-9971-2566 aut Preference for Turkish ethnic foods in the USA 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. Turkish cuisine (dpeaa)DE-He213 Ethnic restaurant (dpeaa)DE-He213 Ethnic food (dpeaa)DE-He213 Food preference (dpeaa)DE-He213 Yalım Kaya, Serpil (orcid)0000-0002-4762-596X aut Enthalten in Journal of ethnic foods London : BMC, 2014 10(2023), 1 vom: 06. März (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:10 year:2023 number:1 day:06 month:03 https://dx.doi.org/10.1186/s42779-023-00168-5 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 1 06 03
allfields_unstemmed	10.1186/s42779-023-00168-5 doi (DE-627)SPR051530023 (SPR)s42779-023-00168-5-e DE-627 ger DE-627 rakwb eng Şahin, Elanur verfasserin (orcid)0000-0001-9971-2566 aut Preference for Turkish ethnic foods in the USA 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. Turkish cuisine (dpeaa)DE-He213 Ethnic restaurant (dpeaa)DE-He213 Ethnic food (dpeaa)DE-He213 Food preference (dpeaa)DE-He213 Yalım Kaya, Serpil (orcid)0000-0002-4762-596X aut Enthalten in Journal of ethnic foods London : BMC, 2014 10(2023), 1 vom: 06. März (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:10 year:2023 number:1 day:06 month:03 https://dx.doi.org/10.1186/s42779-023-00168-5 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 1 06 03
allfieldsGer	10.1186/s42779-023-00168-5 doi (DE-627)SPR051530023 (SPR)s42779-023-00168-5-e DE-627 ger DE-627 rakwb eng Şahin, Elanur verfasserin (orcid)0000-0001-9971-2566 aut Preference for Turkish ethnic foods in the USA 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. Turkish cuisine (dpeaa)DE-He213 Ethnic restaurant (dpeaa)DE-He213 Ethnic food (dpeaa)DE-He213 Food preference (dpeaa)DE-He213 Yalım Kaya, Serpil (orcid)0000-0002-4762-596X aut Enthalten in Journal of ethnic foods London : BMC, 2014 10(2023), 1 vom: 06. März (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:10 year:2023 number:1 day:06 month:03 https://dx.doi.org/10.1186/s42779-023-00168-5 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 1 06 03
allfieldsSound	10.1186/s42779-023-00168-5 doi (DE-627)SPR051530023 (SPR)s42779-023-00168-5-e DE-627 ger DE-627 rakwb eng Şahin, Elanur verfasserin (orcid)0000-0001-9971-2566 aut Preference for Turkish ethnic foods in the USA 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. Turkish cuisine (dpeaa)DE-He213 Ethnic restaurant (dpeaa)DE-He213 Ethnic food (dpeaa)DE-He213 Food preference (dpeaa)DE-He213 Yalım Kaya, Serpil (orcid)0000-0002-4762-596X aut Enthalten in Journal of ethnic foods London : BMC, 2014 10(2023), 1 vom: 06. März (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:10 year:2023 number:1 day:06 month:03 https://dx.doi.org/10.1186/s42779-023-00168-5 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 1 06 03
language	English
source	Enthalten in Journal of ethnic foods 10(2023), 1 vom: 06. März volume:10 year:2023 number:1 day:06 month:03
sourceStr	Enthalten in Journal of ethnic foods 10(2023), 1 vom: 06. März volume:10 year:2023 number:1 day:06 month:03
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Turkish cuisine Ethnic restaurant Ethnic food Food preference
isfreeaccess_bool	true
container_title	Journal of ethnic foods
authorswithroles_txt_mv	Şahin, Elanur @@aut@@ Yalım Kaya, Serpil @@aut@@
publishDateDaySort_date	2023-03-06T00:00:00Z
hierarchy_top_id	835584704
id	SPR051530023
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR051530023</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230510064815.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230510s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1186/s42779-023-00168-5</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR051530023</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s42779-023-00168-5-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Şahin, Elanur</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0001-9971-2566</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Preference for Turkish ethnic foods in the USA</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2023</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Turkish cuisine</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ethnic restaurant</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ethnic food</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food preference</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yalım Kaya, Serpil</subfield><subfield code="0">(orcid)0000-0002-4762-596X</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of ethnic foods</subfield><subfield code="d">London : BMC, 2014</subfield><subfield code="g">10(2023), 1 vom: 06. März</subfield><subfield code="w">(DE-627)835584704</subfield><subfield code="w">(DE-600)2834226-4</subfield><subfield code="x">2352-6181</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:10</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:1</subfield><subfield code="g">day:06</subfield><subfield code="g">month:03</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1186/s42779-023-00168-5</subfield><subfield code="z">kostenfrei</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2086</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">10</subfield><subfield code="j">2023</subfield><subfield code="e">1</subfield><subfield code="b">06</subfield><subfield code="c">03</subfield></datafield></record></collection>
author	Şahin, Elanur
spellingShingle	Şahin, Elanur misc Turkish cuisine misc Ethnic restaurant misc Ethnic food misc Food preference Preference for Turkish ethnic foods in the USA
authorStr	Şahin, Elanur
ppnlink_with_tag_str_mv	@@773@@(DE-627)835584704
format	electronic Article
delete_txt_mv	keep
author_role	aut aut
collection	springer
remote_str	true
illustrated	Not Illustrated
issn	2352-6181
topic_title	Preference for Turkish ethnic foods in the USA Turkish cuisine (dpeaa)DE-He213 Ethnic restaurant (dpeaa)DE-He213 Ethnic food (dpeaa)DE-He213 Food preference (dpeaa)DE-He213
topic	misc Turkish cuisine misc Ethnic restaurant misc Ethnic food misc Food preference
topic_unstemmed	misc Turkish cuisine misc Ethnic restaurant misc Ethnic food misc Food preference
topic_browse	misc Turkish cuisine misc Ethnic restaurant misc Ethnic food misc Food preference
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Journal of ethnic foods
hierarchy_parent_id	835584704
hierarchy_top_title	Journal of ethnic foods
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)835584704 (DE-600)2834226-4
title	Preference for Turkish ethnic foods in the USA
ctrlnum	(DE-627)SPR051530023 (SPR)s42779-023-00168-5-e
title_full	Preference for Turkish ethnic foods in the USA
author_sort	Şahin, Elanur
journal	Journal of ethnic foods
journalStr	Journal of ethnic foods
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2023
contenttype_str_mv	txt
author_browse	Şahin, Elanur Yalım Kaya, Serpil
container_volume	10
format_se	Elektronische Aufsätze
author-letter	Şahin, Elanur
doi_str_mv	10.1186/s42779-023-00168-5
normlink	(ORCID)0000-0001-9971-2566 (ORCID)0000-0002-4762-596X
normlink_prefix_str_mv	(orcid)0000-0001-9971-2566 (orcid)0000-0002-4762-596X
title_sort	preference for turkish ethnic foods in the usa
title_auth	Preference for Turkish ethnic foods in the USA
abstract	Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. © The Author(s) 2023
abstractGer	Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. © The Author(s) 2023
abstract_unstemmed	Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses. © The Author(s) 2023
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	1
title_short	Preference for Turkish ethnic foods in the USA
url	https://dx.doi.org/10.1186/s42779-023-00168-5
remote_bool	true
author2	Yalım Kaya, Serpil
author2Str	Yalım Kaya, Serpil
ppnlink	835584704
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1186/s42779-023-00168-5
up_date	2024-07-03T22:20:07.892Z
_version_	1803598123911610369
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR051530023</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230510064815.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230510s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1186/s42779-023-00168-5</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR051530023</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s42779-023-00168-5-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Şahin, Elanur</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0001-9971-2566</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Preference for Turkish ethnic foods in the USA</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2023</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Turkish cuisine</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ethnic restaurant</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ethnic food</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food preference</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yalım Kaya, Serpil</subfield><subfield code="0">(orcid)0000-0002-4762-596X</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of ethnic foods</subfield><subfield code="d">London : BMC, 2014</subfield><subfield code="g">10(2023), 1 vom: 06. März</subfield><subfield code="w">(DE-627)835584704</subfield><subfield code="w">(DE-600)2834226-4</subfield><subfield code="x">2352-6181</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:10</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:1</subfield><subfield code="g">day:06</subfield><subfield code="g">month:03</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1186/s42779-023-00168-5</subfield><subfield code="z">kostenfrei</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2086</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">10</subfield><subfield code="j">2023</subfield><subfield code="e">1</subfield><subfield code="b">06</subfield><subfield code="c">03</subfield></datafield></record></collection>
score	7.4002132

Nicht das Richtige dabei?

Schreiben Sie uns!

Preference for Turkish ethnic foods in the USA

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?