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.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 4, n. 2, p. 138-146, oct. 2021.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/147" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/147</a>&gt;. Date accessed: 14 oct. 2024.
doi: <a href="https://doi.org/10.30721/fsab2021.v4.i2.147">https://doi.org/10.30721/fsab2021.v4.i2.147</a>.