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| Main Author: | |
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| Format: | Artículo científico |
| Language: | pt |
| Published: |
Universidade de Caxias do Sul
2021
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| Online Access: | https://www.redalyc.org/articulo.oa?id=473569969016 https://www.redalyc.org/journal/4735/473569969016/ https://www.redalyc.org/journal/4735/473569969016/html/ https://www.redalyc.org/journal/4735/473569969016/473569969016.epub https://www.redalyc.org/journal/4735/473569969016/movil https://doi.org/10.18226/21789061.v13i2p620 |
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Table of Contents:
- Congresso Brasileiro de Inovação e Tecnologia na Gastronomia e na Ciência dos Alimentos 2020 – CBGCA CLÁUDIA MESQUITA PINTO SOARES Estudios de Turismo 2021 artículo científico 2178-9061 https://www.redalyc.org/articulo.oa?id=473569969016 https://www.redalyc.org/journal/4735/473569969016/ https://www.redalyc.org/journal/4735/473569969016/html/ https://www.redalyc.org/journal/4735/473569969016/473569969016.epub https://www.redalyc.org/journal/4735/473569969016/movil https://doi.org/10.18226/21789061.v13i2p620 pt http://www.redalyc.org/revista.oa?id=4735 Rosa dos Ventos application/pdf Universidade de Caxias do Sul Rosa dos Ventos (Brasil) Num.2 Vol.13