Phonpannawit, Apirada, Benchawan Khueanphet, and Kannikar Fungcharoensak. 2021. “Product Development of Reduced Fat Chicken Emulsion-Type Sausage Using Carrageenan and Soy Protein Isolate”. YRU Journal of Science and Technology 6 (2). Yala, Thailand:126-36. https://li01.tci-thaijo.org/index.php/yru_jst/article/view/243363.