TANGWATCHARIN, P. ., J. . NITHISANTAWAKHUP, and S. . SORAPUKDEE. “Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated With Lactic Acid Bacteria Starter”. Walailak Journal of Science and Technology (WJST), vol. 17, no. 8, Aug. 2020, pp. 788-00, doi:10.48048/wjst.2020.5222.