Wu, Jessica, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre, and Sion Shyng. “Impact of Overcrowding Sous Vide Water Baths on the Thermal Process of Pork Loins”. BCIT Environmental Public Health Journal (May 1, 2018). Accessed November 21, 2024. https://journals.bcit.ca/index.php/ehj/article/view/68.