LI, R. C.; BCIT SCHOOL OF HEALTH SCIENCES, ENVIRONMENTAL HEALTH; HEACOCK, H.; MCINTYRE, L. Sous vide salmon pasteurization temperature. BCIT Environmental Public Health Journal, [S. l.], 2015. DOI: 10.47339/ephj.2015.131. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/131. Acesso em: 27 apr. 2024.