Evaluation of temperature of preparations served in a Food and Nutrition Unit. Research, Society and Development, [S. l.], v. 8, n. 5, p. e4785967, 2019. DOI: 10.33448/rsd-v8i5.967. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/967. Acesso em: 29 jun. 2025.