ตรองจิตต์ ก.; สุวรรณภูสิทธิ์ อ. Fermented Food Technology, Local Wisdom and Eating Culture of Ethnic Groups Along the Thailand – Cambodia Border Regions. Koch Cha Sarn Journal of Science, [S. l.], v. 42, n. 2, p. 13–39, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/kochasarn/article/view/253183. Acesso em: 2 oct. 2026.