Kanokwan Thongruck และผู้แต่งคนอื่นๆ. (2017) Monitoring of changes in lactic acid bacteria during production ofThai traditional fermented shrimp (Kung-Som) by culturing methodand PCR-DGGE technique. <i>Songklanakarin Journal of Science and Technology (SJST)</i>, <i>39</i>(1), 41.Kanokwan Thongruck และผู้แต่งคนอื่นๆ. "Monitoring of changes in lactic acid bacteria during production ofThai traditional fermented shrimp (Kung-Som) by culturing methodand PCR-DGGE technique". Songklanakarin Journal of Science and Technology (SJST) 39 (2017):41.Kanokwan Thongruck และผู้แต่งคนอื่นๆ. Monitoring of changes in lactic acid bacteria during production ofThai traditional fermented shrimp (Kung-Som) by culturing methodand PCR-DGGE technique. Research and Development Office, Prince of Songkla University:ม.ป.ท. 2017.