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. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/147>. Date accessed: 05 dec. 2021. doi: https://doi.org/10.30721/fsab2021.v4.i2.147.