SUPAPHON, P. .; ASTRUC, T.; KERDPIBOON, S. . Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing. Agriculture and Natural Resources, Bangkok, Thailand, v. 54, n. 1, p. 25–32, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/240256. Acesso em: 30 apr. 2024.