Cavenaghi-Altemio, Angela, Tais Cardoso da Silva, Thais Cardoso Merlo, & Gustavo Graciano Fonseca.
" 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</em> [Online], 4.2 (2021): 138-146. Web. 14 Oct. 2024