1.
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. ephj [Internet]. 2018 May 1 [cited 2024 Nov. 21];. Available from: https://journals.bcit.ca/index.php/ehj/article/view/68