HEMUNG, B.-O.; CHANSHOTIKUL, N. Natural curing of fermented sausage using vegetable powders. Asia-Pacific Journal of Science and Technology, [S. l.], v. 25, n. 02, p. APST–25, 2020. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/142763. Acesso em: 4 may. 2024.