LAO, W.; BCIT SCHOOL OF HEALTH SCIENCES, ENVIRONMENTAL HEALTH; SIDHU, B.; SHAW, F. Safety of Chinese roast pork as determined by the water activity of the skin and cavity. BCIT Environmental Public Health Journal, [S. l.], 2014. DOI: 10.47339/ephj.2014.159. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/159. Acesso em: 26 nov. 2024.