WANG, D. X.; BCIT SCHOOL OF HEALTH SCIENCES, ENVIRONMENTAL HEALTH; HEACOCK, H.; MCINTYRE, L. The effects of cold pork loins on the pasteurization temperature in sous vide cooking. BCIT Environmental Public Health Journal, [S. l.], 2018. DOI: 10.47339/ephj.2018.58. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/58. Acesso em: 21 nov. 2024.