泰國酸肉 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "泰國酸肉" in Chinese language version.

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Doughty, K.; Lewis, L.; Books, M. Food of Asia. Murdoch Books. 2009: 13. ISBN 978-1-74196-419-6 （英语）.
Hui, Y.H.; Evranuz, E.Ã–. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. Handbook of fermented food and beverage technology. CRC Press. 2012: 67. ISBN 978-1-4398-5023-7 （英语）.
Satin, Morton. Food Irradiation: A Guidebook, Second Edition. CRC Press. 1996: 131. ISBN 1566763444 （英语）.
Bush, A.; Elliot, M.; Ray, N. Laos. Country Guide Series. Lonely Planet. 2010: 61 [April 9, 2015]. ISBN 978-1-74179-153-2 （英语）.

Thai Food Master. Making Fermented Thai Pork Sausage. February 24, 2010 [2015-04-08]. （原始内容存档于2015-12-31）（英语）.
Cured Pork Fried with Glass Noodles and Egg. Thai Food Master. 2010-02-23. （原始内容存档于2015-09-16）（英语）.

Chin som. Chiang Mai University Library. （原始内容存档于2016-03-26）（英语）.
Thai Food Master. Making Fermented Thai Pork Sausage. February 24, 2010 [2015-04-08]. （原始内容存档于2015-12-31）（英语）.
Cured Pork Fried with Glass Noodles and Egg. Thai Food Master. 2010-02-23. （原始内容存档于2015-09-16）（英语）.