WU, J.; BCIT SCHOOL OF HEALTH SCIENCES, ENVIRONMENTAL HEALTH; HEACOCK, H.; MCINTYRE, L.; SHYNG, S. . Impact of overcrowding sous vide water baths on the thermal process of pork loins. BCIT Environmental Public Health Journal, [S. l.], 2018. DOI: 10.47339/ephj.2018.68. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/68. Acesso em: 21 nov. 2024.