1.
Thepnok P, Phikunnok P, Kerdmuenwai K, Chantalone P. Product Development of Less Sodium Fermented Shrimp “Kung-Jom”. JFTSU [internet]. 2025 Jun. 26 [cited 2026 Aug. 26];20(1):17-31. available from: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/265832