THEPNOK, P.; PHIKUNNOK, P.; KERDMUENWAI, K.; CHANTALONE, P. Product Development of Less Sodium Fermented Shrimp “Kung-Jom”. Journal of Food Technology, Siam University, [S. l.], v. 20, n. 1, p. 17–31, 2025. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/265832. Acesso em: 26 aug. 2026.