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Bibliographic Details
Main Author: Leila Aparecida da Costa
Format: Artículo científico
Language:pt
Published: Universidade do Vale do Itajaí 2022
Subjects:
Estudios de Turismo
Restaurantes
Destino Turístico
Productos Orgánico
Gastronomía Sustentable
Online Access:https://www.redalyc.org/articulo.oa?id=261071874003
https://www.redalyc.org/journal/2610/261071874003/
https://www.redalyc.org/journal/2610/261071874003/html/
https://www.redalyc.org/journal/2610/261071874003/261071874003.epub
https://www.redalyc.org/journal/2610/261071874003/movil
https://doi.org/10.14210/rtva.v24 n2.p245-269
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Internet

https://www.redalyc.org/articulo.oa?id=261071874003
https://www.redalyc.org/journal/2610/261071874003/
https://www.redalyc.org/journal/2610/261071874003/html/
https://www.redalyc.org/journal/2610/261071874003/261071874003.epub
https://www.redalyc.org/journal/2610/261071874003/movil
https://doi.org/10.14210/rtva.v24 n2.p245-269

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