Chotigavin, N., Kerr, W.L., Klaypradit, W. and Kerdpiboon, S. 2022. Sous-vide meat properties as a function of physical and surface changes during processing. Asia-Pacific Journal of Science and Technology. 27, 05 (Sep. 2022), APST–27. DOI:https://doi.org/10.14456/apst.2022.80.