CAVENAGHI-ALTEMIO, Angela Dulce et al.
Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments.
Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 138-146, oct. 2021.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/147>. Date accessed: 05 dec. 2021.