Cavenaghi-Altemio, A., 		da Silva, T., 		Merlo, T., & 		Fonseca, G.
(2021).
 Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments.
<em>Food Science And Applied Biotechnology, 4</em>(2), 138-146.
doi:10.30721/fsab2021.v4.i2.147