JAROŠOVÁ, A. .; JANDLOVÁ, M. .; KAMENÍ­K, J. . Effect of sous-vide heat treatment on the phthalic acid esters content in meat. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 622–627, 2019. DOI: 10.5219/1081. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1081. Acesso em: 17 apr. 2024.