ULUS, G.; BOZKIR, H. Sürdürülebilir Gastronomi İçin Dikey Tarım. International Journal of Advanced Natural Sciences and Engineering Researches, [S. l.], v. 8, n. 7, p. 340–350, 2024. Disponível em: https://as-proceeding.com/index.php/ijanser/article/view/2007. Acesso em: 23 nov. 2024.