PUZELAN, A. L.; MOHD RADZI , N. R. S.; ISMAIL, I. Physicochemical, Microstructural, and Sensory Attributes of Frozen Buffalo Loins Treated with Sodium Tripolyphosphate and Sous-Vide Cooking. Malaysian Applied Biology, [S. l.], v. 54, n. 2, p. 39–45, 2025. DOI: 10.55230/mabjournal.v54i2.3252. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/3252. Acesso em: 31 jul. 2025.