Attributes of the service that influence and predict satisfaction in typical gastronomy

Author:

Carvache-Franco MauricioORCID,Orden-Mejía MiguelORCID,Carvache-Franco WilmerORCID,Zambrano-Conforme DianaORCID,Carvache-Franco OrlyORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference63 articles.

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5. The Physiology of Taste. (A. Drayton, Trans.);Brillat-Savarin,1970

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