Nakban, S., Nuwongsri, S., Sapbua, D. and Thorarit, T. (2023) “The Effect of Cooking Process and Shelf Life Evaluation of Retort Pouch Packed a Tradition Meat Curry ‘Kaoyuk’”, Journal of Food Health and Bioenvironmental Science. Bangkok, Thailand, 13(1), pp. 19–24. Available at: https://li01.tci-thaijo.org/index.php/sdust/article/view/260541 (Accessed: 5 March 2024).