Le NH. The effect of the mixing ratio of lean pork and lard, spices, and ripening time on the quality and sensory value of Pangasius Salami. Dong Thap University Journal of Science [Internet]. 2022 Oct. 10 [cited 2024 Jul. 1];11(5):75-84. Available from: https://dthujs.vn/index.php/dthujs/article/view/82