BERDIGALIULY, S.; BAYBOLOVA, L.; DAVYDENKO, N.; KULAZHANOV, T.; KULAZHANOV, Y.; ČAPLA, J.; ZAJÁC, P. Perspectives for the application of the sous-vide cooking in the development of products for public catering. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 16, p. 137–148, 2022. DOI: 10.5219/1719. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1719. Acesso em: 22 nov. 2024.