1.
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). RMUTSV Research Journal [Internet]. 2019 Jan. 1 [cited 2024 May 18];11(1):1-17. Available from: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/178193