Pilasombut, K., Sorapukdee, S., Chetawan, T., and Ngamyeesoon, N. 2019. “Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product”. International Journal of Agricultural Technology 15 (2):333-46. https://li04.tci-thaijo.org/index.php/IJAT/article/view/8216.