HONGRATTANAVORAKIT, sakarin. Vegetable and Fruit Carving: Carving for Edible Purposes. Journal of Thai Food Culture, [S. l.], v. 6, n. 1, p. 70–84, 2024. Disponível em: https://so04.tci-thaijo.org/index.php/jfood/article/view/266840. Acesso em: 1 oct. 2026.