PHOEMCHALARD, C.; TATHONG, T.; PORNANEK, P. The effects of sous-vide cooking on the physicochemical, microbiological, and carbon footprint of buffalo meat at various temperatures and times. International Journal of Agricultural Technology, [S. l.], v. 17, n. 6, p. 2235–2250, 2021. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6379. Acesso em: 14 aug. 2025.