STANKOV, Stanko et al.
 Low-temperature cooking method "sous vide"  in the restaurant industry: A review.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 3, n. 1, p. 92-102, mar. 2020.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/83" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/83</a>&gt;. Date accessed: 01 nov. 2026.
doi: <a href="https://doi.org/10.30721/fsab2020.v3.i1.83">https://doi.org/10.30721/fsab2020.v3.i1.83</a>.