[1]
V. J. Strasburg, L. Y. da Silva, J. T. Silveira, P. A. . Scheffer, and S. R. A. Staffa, “Evaluation of the degree of processing and ingredients of foods offered in complementary meals in a hospital”, Rev. Cont. Saúde, vol. 24, no. 48, p. e14341, Feb. 2024.