SORAPUKDEE, S.; JANSA, S.; TANGWATCHARIN, P. Quality and stability of reduced-fat fermented pork sausage (Sai Krok E-san) with konjac gel during chilled storage. International Journal of Agricultural Technology, [S. l.], v. 16, n. 1, p. 143–154, 2020. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6184. Acesso em: 15 sep. 2025.