CHOTIGAVIN, N.; KERR, W. L.; KLAYPRADIT, W.; KERDPIBOON, S. Sous-vide meat properties as a function of physical and surface changes during processing. Asia-Pacific Journal of Science and Technology, [S. l.], v. 27, n. 05, p. APST–27, 2022. DOI: 10.14456/apst.2022.80. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/261802. Acesso em: 8 dec. 2022.