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International Journal of Gastronomy and Food Science(1)
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Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants
ArticleAbstract: Ceviches are part of the cuisine in different countries of the Pacific coastal zone, they have becomPalabras claves:ANADARA TUBERCULOSA, Black shellfish ceviche, Foodborne diseases, Las huecas, Microbiological quality, Typical restaurantAutores:David Quezada-Tobar, Diana C. Zambrano-Conforme, Fátima G. Zamora-Flores, Fátima Zamora Flores, Orden-Mejía M.A.Fuentes:googlescopusSegmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador
ArticleAbstract: Typical Ecuadorian cuisine is a multicultural mosaic, charged with intangible symbolic expressions,Palabras claves:Ethnic, Gastronomy, huecas, MOTIVATION, SATISFACTION, segmentationAutores:Cristina Macas-López, Fátima G. Zamora-Flores, Orden-Mejía M.A., Wilmer Carvache-FrancoFuentes:scopus