This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
Evaluation of the Shelf Life of Tambaqui Fillet Processed by the Sous Vide Method
- H. C. A. Kato, M. R. S. Peixoto Joele, C. L. Sousa, S. C. A. Ribeiro, L. F. H. Lourenço
- Journal of Aquatic Food Product Technology, June 2017, Taylor & Francis
- DOI: 10.1080/10498850.2014.986593
