DAĞ, Ayhan; MERDOL, Türkan Kutluay. Standardizing the recipes mainly used in the menus of commercially operating institutional food services: their nutritional values and cost analysis. Progress in Nutrition, [S. l.], v. 22, n. 1, p. 48–57, 2020. DOI: 10.23751/pn.v22i1.8110. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/8110. Acesso em: 16 apr. 2025.