KHWANCHAI, P.; PHANDAENG, N.; FONG-IN, S. Evaluation of heat penetration characteristics and qualities of stewed beef product in retort pouch by sterilization process. Health Science, Science and Technology Reviews, [S. l.], v. 16, n. 2, p. 118–131, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/journalup/article/view/255886. Acesso em: 12 oct. 2026.