NUTRITIONAL ASPECTS OF READY-TO-EAT AND HOMEMADE FOOD PRODUCTS WITH EMPHASIS ON FATTY ACID PROFILING OF READY-TO-EAT FOOD USING GC-FID TECHNIQUE- A COMPARATIVE STUDY. Journal of Pharmaceutical Negative Results, [S. l.], p. 2825–2846, 2022. Disponível em: https://pnrjournal.com/index.php/home/article/view/4394.. Acesso em: 30 jun. 2026.