ถิระสาโรช จ.; ถนอมวงค์ เ. The Utilization of Ang-Kak for Color in the Emulsion Fish Sausage. KKU Science Journal, [S. l.], v. 42, n. 1, p. 169–175, 2014. Disponível em: https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/249235. Acesso em: 26 aug. 2026.