SUPAPHON, P.; SIRIPHITHAKYOTHIN, T.; CHUENWATTHANA, S.; WONGSAWAN, T.; INPRASIT, K. Changes in physico-chemical properties of salted egg during sous-vide processing. Bulletin of Applied Sciences, Bangkok, Thailand, v. 13, n. 2, p. 12–25, 2024. DOI: 10.60136/bas.v13.2024.1273. Disponível em: https://ph03.tci-thaijo.org/index.php/BAS/article/view/1273. Acesso em: 16 dec. 2025.