SRIKANCHAI, T.; WATCHARANANUN, W. AROMA ACTIVE COMPOUNDS DIFFERENCES OF ROASTED PORK FROM CP-KUROBUTA PIG AND THREE CROSSBRED PIG (LARGE-WHITE X LANDRACE X DUROC). วารสารปัญญาภิวัฒน์, [S. l.], v. 9, n. 2, p. 219–231, 2017. Disponível em: https://so05.tci-thaijo.org/index.php/pimjournal/article/view/97908. Acesso em: 19 เม.ย. 2024.