Marisa Benyasut. (1988) Use of pork blood curd in the fortification of Thai snack food (Kaow Kreb Ghung). Mahidol University,:ม.ป.ท.Marisa Benyasut. 1988. Use of pork blood curd in the fortification of Thai snack food (Kaow Kreb Ghung). ม.ป.ท.:Mahidol University,;Marisa Benyasut. Use of pork blood curd in the fortification of Thai snack food (Kaow Kreb Ghung). ม.ป.ท.:Mahidol University, 1988. Print.