Chotigavin, Natthaporn, William L. Kerr, Wanwimol Klaypradit, and Soraya Kerdpiboon. 2022. “Sous-Vide Meat Properties As a Function of Physical and Surface Changes During Processing”. Asia-Pacific Journal of Science and Technology 27 (05):APST-27. https://doi.org/10.14456/apst.2022.80.