[1]
Nascimento, B.M.S. do, Vieira, D.A. dos S. e Chagas, S.C. 2021. QUALITATIVE EVALUATION AND IDENTIFICATION OF REGIONAL FOODS OF THE PREPARATIONS OFFERED IN A UNIVERSITY REFECTORY. Revista Hospitalidade. 18, 01 (maio 2021), 90–103. DOI:https://doi.org/10.29147/revhosp.v18i01.930.