Tathong, T., Phoemchalard, C., and 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, vol. 19, no. 5, Sept. 2023, pp. 2293-08, https://li04.tci-thaijo.org/index.php/IJAT/article/view/12068.