Lao, Winifred, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, and Fred Shaw. “Safety of Chinese Roast Pork As Determined by the Water Activity of the Skin and Cavity”. BCIT Environmental Public Health Journal (May 6, 2014). Accessed March 29, 2024. https://journals.bcit.ca/index.php/ehj/article/view/159.