DO, N.; BCIT SCHOOL OF HEALTH SCIENCE, ENVIRONMENTAL HEALTH. Sous Vide Chicken Pasteurization Temperatures. BCIT Environmental Public Health Journal, [S. l.], p. 56, 2013. DOI: 10.47339/ephj.2014.239. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/239. Acesso em: 23 nov. 2024.