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Sringarm K, Chaiwang N, Wattanakul W, Mahinchai P, Satsook A, Norkeaw R, Seel-audom M, Moonmanee T, Mekchay S, Sommano SR, et al. Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet. Foods. 2022; 11(7):907. https://doi.org/10.3390/foods11070907

Sringarm, Korawan, Niraporn Chaiwang, Watcharapong Wattanakul, Prapas Mahinchai, Apinya Satsook, Rakkiat Norkeaw, Mintra Seel-audom, Tossapol Moonmanee, Supamit Mekchay, Sarana Rose Sommano, and et al. 2022. "Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet" Foods 11, no. 7: 907. https://doi.org/10.3390/foods11070907

Sringarm, K., Chaiwang, N., Wattanakul, W., Mahinchai, P., Satsook, A., Norkeaw, R., Seel-audom, M., Moonmanee, T., Mekchay, S., Sommano, S. R., Ruksiriwanich, W., Rachtanapun, P., Jantanasakulwong, K., & Arjin, C. (2022). Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet. Foods, 11(7), 907. https://doi.org/10.3390/foods11070907