Analysis of vegetarian preparations produced and offered in a university restaurant
Introduction: Knowledge on the profile, nutritional status, eating habits, and degree of customer satisfaction are essential for the collective food sector. Objective: To evaluate the production, waste, and satisfaction regarding vegetarian preparations at a university. Methods: This cross-sectional...
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Universidade do Estado do Rio de Janeiro,
2022-03-01T00:00:00Z.
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A1234.567 |
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