DAYSEANE ROCHA ALVES, Maria et al. REDUCTION OF FOOD COSTS AND WASTE IN PRE-PREPARATION OF MEALS BY IMPLEMENTING TECHNICAL TOKENS IN A FORTALEZA-CEARÁ FOOD AND NUTRITION UNIT. Health and Society, [S. l.], v. 4, n. 04, p. 412–425, 2024. DOI: 10.51249/hs.v4i04.2193. Disponível em: https://www.periodicojs.com.br/hs/article/view/2193. Acesso em: 30 apr. 2026.