POOHPAJIT, A.; SETTHEETHAM, D.; CHAISUNTHORN, P.; SRIHONGTHONG, S. Effects of Temperature and Time on the Reduction of the Types and Quantity of Microorganisms During Ovening Beef Mum with a Microwave Oven, Kalasin Province. Journal of Health Science of Thailand, [S. l.], v. 28, n. 3, p. 509–518, 2019. Disponível em: https://thaidj.org/index.php/JHS/article/view/7197. Acesso em: 18 jul. 2024.