dc.contributor.author | Özdemir, Bilsen Şerife | |
dc.contributor.author | Korkut, Taner | |
dc.date.accessioned | 2021-08-26T11:37:01Z | |
dc.date.available | 2021-08-26T11:37:01Z | |
dc.date.issued | 2008-06 | |
dc.identifier.uri | http://hdl.handle.net/20.500.11787/4395 | |
dc.language.iso | eng | tr_TR |
dc.publisher | Akdeniz Üniversitesi | tr_TR |
dc.rights | info:eu-repo/semantics/openAccess | tr_TR |
dc.subject | Lykia | tr_TR |
dc.subject | Seramik | tr_TR |
dc.subject | Mutfak kültürü | tr_TR |
dc.subject | Roma dönemi | tr_TR |
dc.title | Roman meals and cooking ware in lycia an experimental practice in archaeology. | tr_TR |
dc.type | article | tr_TR |
dc.relation.journal | Akdeniz Sanat | tr_TR |
dc.contributor.department | Nevşehir Hacı Bektaş Veli Üniversitesi/fen-edebiyat fakültesi/arkeoloji bölümü/klasik arkeoloji anabilim dalı | tr_TR |
dc.contributor.authorID | 0000-0002-5639- 2088 | tr_TR |
dc.contributor.authorID | 128084 | tr_TR |
dc.identifier.volume | 1 | tr_TR |
dc.identifier.issue | 1 | tr_TR |
dc.identifier.startpage | 95 | tr_TR |
dc.identifier.endpage | 106 | tr_TR |