Cardápio do HC II privilegia alimentos frescos e naturais

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dc.TypeArticlept_BR
dc.contributor.authorInstituto Nacional de Câncer José Alencar Gomes da Silva
dc.contributor.authorInstituto Nacional de Câncer (Brasil)
dc.contributor.authorINCA
dc.date.accessioned2022-03-15T14:21:08Z
dc.date.available2022-03-15T14:21:08Z
dc.date.issued2018-10
dc.identifier.urihttp://sr-vmlxaph03:8080/jspui/handle/123456789/5750
dc.publisherINCApt_BR
dc.subjectPlanejamento de Cardápio/tendênciaspt_BR
dc.subjectMenu Planning/trendspt_BR
dc.subjectPlanificación de Menú/tendenciaspt_BR
dc.subjectAlimentos Integraispt_BR
dc.subjectWhole Foodspt_BR
dc.subjectWhole Foodspt_BR
dc.subjectAlimentos, Dieta e Nutriçãopt_BR
dc.subjectDiet, Food, and Nutritionpt_BR
dc.subjectNutrición, Alimentación y Dietapt_BR
dc.titleCardápio do HC II privilegia alimentos frescos e naturaispt_BR
dc.title.alternativeInforme INCA 376pt_BR

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Informe INCA 376