DIAS, . C. P. L.; GAMARANO, . de S.; ALVES, . N. COOPERATIVISM, REGIONAL AND ORGANIC PRODUCTS: THE DESIGN PERSPECTIVE FOR THE VALORIZATION OF THE BRAZILIAN FOOD SECTOR. MIX Sustentável, [S. l.], v. 3, n. 4, p. 119–134, 2017. DOI: 10.29183/2447-3073.MIX2017.v3.n4.119-134. Disponível em: https://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/2318. Acesso em: 19 jun. 2024.