CHANTARAPANONT, W.; NITISINPRASERT, S.; FRANK, J. F. Survival of Shiga Toxin-producing Escherichia coli (O157:H7 and Non-O157:H7) and Effectiveness of Thermal Inactivation by Microwaves in Nham (Thai Fermented Sausage). Agriculture and Natural Resources, Bangkok, Thailand, v. 46, n. 6, p. 966–977, 2012. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/243015. Acesso em: 27 aug. 2026.