TANGWATCHARIN, P. .; NITHISANTAWAKHUP, J. .; SORAPUKDEE, S. . Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter. Walailak Journal of Science and Technology (WJST), [S. l.], v. 17, n. 8, p. 788–800, 2020. DOI: 10.48048/wjst.2020.5222. Disponível em: https://wjst.wu.ac.th/index.php/wjst/article/view/5222. Acesso em: 29 mar. 2024.