Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference27 articles.
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3. Modelo teórico de gestión de la calidad del servicio para promover la competitividad de los restaurantes de cocina tradicional de la costa ecuatoriana;Siembra;2022-04-14
4. Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador;Foods;2022-03-12
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