Also published on: SLACA 2021
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COMPARAÇÃO DA QUALIDADE MICROBIOLÓGICA E FÍSICO-QUÍMICA DE DIFERENTES TIPOS DE QUEIJOS
SLACA 2021
AVALIAÇÃO DAS ATITUDES DE RISCO DOS USUÁRIOS FRENTE A UM BUFFET SELF-SERVICE
SLACA 2021
AVALIAÇÃO DA IMPLEMENTAÇÃO DAS FERRAMENTAS DE QUALIDADE EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO INSTITUCIONAL
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