GÜREL İNANLI, A. .; YAZ, Y. . Assessment of chemical, microbiological and sensory quality of Sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage . Progress in Nutrition, [S. l.], v. 22, n. 2, p. 617–625, 2020. DOI: 10.23751/pn.v22i2.9316. Disponível em: https://www.mattioli1885journals.com/index.php/progressinnutrition/article/view/9316. Acesso em: 4 jul. 2022.