1.
Guan M-L, BCIT School of Health Sciences, Environmental Health, Heacock H, McIntyre L. Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy. ephj [Internet]. 2019 Apr. 6 [cited 2024 Nov. 21];. Available from: https://journals.bcit.ca/index.php/ehj/article/view/43