TATHONG, T.; PHOEMCHALARD, C.; PORNANEK, P. Effects of low-temperature long-time cooking conditions on the quality of sous-vide cooked pork loin and ham . International Journal of Agricultural Technology, [S. l.], v. 19, n. 5, p. 2293–2308, 2023. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/12068. Acesso em: 21 sep. 2026.