ORTOLAN, Amanda Volz; SCHWARZ, Kélin. THE METHOD APPLIED WAS THE QUALITATIVE EVALUATION OF PREPARATIONS OF MENU (AQPC) IN A FOOD AND NUTRITION UNIT (UAN). Visão Acadêmica, [S. l.], v. 16, n. 1, 2015. DOI: 10.5380/acd.v16i1.38890. Disponível em: https://revistas.ufpr.br/academica/article/view/38890. Acesso em: 5 jan. 2026.