ZHAO, Q.; LI , H.; CAI, J.; LIAO, T.; QIU, L.; ZU, X. Analysis of storage quality of crayfish (Procambarus clarkii) meat based on sous-vide cooking. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.26423. Disponível em: https://fst.emnuvens.com.br/revista/article/view/131. Acesso em: 18 set. 2024.