วงศ์วิเชียร จ.; นวนมุสิก จ.; สังข์ผุด จ. Effects of Vacuum Packaging and Low Temperature Storage on the Quality of Cooked Blue Swimming Crab Meat (Porunus pelagicus). Rajamangala University of Technology Srivijaya Research Journal, [S. l.], v. 11, n. 1, p. 1–17, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/178193. Acesso em: 18 may. 2024.