Üngüren, E. And Tekin, Ö. A. 2022. The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28 , 1-10.

Üngüren, E., & Tekin, Ö. A., (2022). The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, 1-10.

Üngüren, Engin, And ÖMER AKGÜN TEKİN. "The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, 1-10, 2022

Üngüren, Engin And Tekin, ÖMER A. . "The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, pp.1-10, 2022

Üngüren, E. And Tekin, Ö. A. (2022) . "The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, pp.1-10.

@article{article, author={Engin Üngüren And author={ÖMER AKGÜN TEKİN}, title={The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2022, pages={1-10} }