[1]
G. M. Castañeda Ruelas, D. González Morales, C. E. Fierros-Pérez, and M. Jiménez Edeza, “Microbiological quality and risk of infection for the consumption of sandwiches made in university food services in Culiacan, Sinaloa, Mexico”, QUIBIOUAS, no. 4, pp. 15–23, Oct. 2025, Accessed: Sep. 22, 2026. Available: https://revistas.uas.edu.mx/index.php/QBU/article/view/1278