LE, Ngoc Hiep. The effect of the mixing ratio of lean pork and lard, spices, and ripening time on the quality and sensory value of Pangasius Salami. Natural Sciences Issue, [S. l.], v. 11, n. 5, p. 75–84, 2022. Disponível em: https://dthujs.vn/index.php/nsen/article/view/82. Acesso em: 10 sep. 2026.