GUAN, M.-L.; BCIT SCHOOL OF HEALTH SCIENCES, ENVIRONMENTAL HEALTH; HEACOCK, H.; MCINTYRE, L. Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy. BCIT Environmental Public Health Journal, [S. l.], 2019. DOI: 10.47339/ephj.2019.43. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/43. Acesso em: 21 nov. 2024.