PILASOMBUT, K.; SORAPUKDEE, S.; CHETAWAN, T.; NGAMYEESOON, N. Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product. International Journal of Agricultural Technology, [S. l.], v. 15, n. 2, p. 333–346, 2019. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/8216. Acesso em: 18 nov. 2025.