VITHANWATANA, S.; SRIAROON, J.; PAPASSARAKAN, S. Standard operating procedure of chef and employee in kitchen: . Journal of Thai Food Culture, [S. l.], v. 7, n. 1, p. 69–78, 2025. Disponível em: https://so04.tci-thaijo.org/index.php/jfood/article/view/276188. Acesso em: 1 oct. 2026.