ZHAO, X.; ZHANG, Z.; CUI, Z.; MANOLI, T.; YAN, H. .; ZHANG, H.; SHLAPAK, G.; MENCHYNSKA, A.; IVANIUTA, A.; HOLEMBOVSKA, N. Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus). Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 16, p. 175–186, 2022. DOI: 10.5219/1731. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731. Acesso em: 22 nov. 2024.