Search Publications
Filter by:
Sort by: date ▾ | alphabetically
Authorship: SILVA, K. F.; CARVALHO, S. C. DOS S.; CHAMILETE, S. A. M.; NASSU, R. T. A técnica sous vide é um método de processamento no qual o alimento é embalado a vácuo e cozido de forma controlada a uma temperatura entre 65ºC e 95ºC. |
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.