OZTURAN, S.; SENGOR, G. F. U. Comparision of cooking processes on nutritional value of fresh and cooked-blast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823). Sustainable Aquatic Research, [S. l.], v. 1, n. 1, p. 1–19, 2022. DOI: 10.5281/zenodo.6497721. Disponível em: https://saquares.com/index.php/sar/article/view/5. Acesso em: 5 may. 2024.