HANNA WIDYA PRAMANDARI; MADE ASTAWAN; NURHENI SRI PALUPI. The Role of Cook-Chill and Cook-Freeze Methods as Indicators of Quality of Nutrition Services in Hospital. Journal of Medical and Health Studies, [S. l.], v. 4, n. 2, p. 86–100, 2023. DOI: 10.32996/jmhs.2023.4.2.12. Disponível em: https://al-kindipublishers.org/index.php/jmhs/article/view/5054. Acesso em: 3 oct. 2025.