SERDAROGLU, M.; DERIN, E. Quality Changes in Sous-Vide Cooked Meat. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 8, n. 6, p. 1320–1330, 2020. DOI: 10.24925/turjaf.v8i6.1320-1330.3338. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/3338. Acesso em: 22 apr. 2024.