Supaphon, P., Astruc, T. and Kerdpiboon, S. (2020) “Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing”, Agriculture and Natural Resources. Bangkok, Thailand, 54(1), pp. 25–32. available at: https://li01.tci-thaijo.org/index.php/anres/article/view/240256 (accessed: 14 September 2026).