酸肉被形容為「以豬絞肉製成的泰國人氣肉類產品之一」[6]及「最受歡迎的傳統泰國發酵肉類產品之一」[7]:p721-736。泰國各區(英语:Regions of Thailand)均偏好不同口味的酸肉,北部及東北部的酸肉略帶微酸,中部偏酸,南部則為辣味。北部的鍋酸肉(แหนมหม้อ)可放在陶鍋內進行發酵[12]。
一份100克(3.5盎司)重的酸肉可包含185千卡熱量、20.2克(0.71盎司)蛋白質、9.9克(0.35盎司)脂肪和3.6克(0.13盎司)碳水化合物[7]:p722。曼谷叻甲挽先皇技術學院學者瓦拉武·古頌(วราวุฒิ ครูส่ง)所發表的《泰國酸肉之工業化》(Industrialization of Thai Nham)一文指出,酸肉內可出現維生素B1、B2、三價鐵離子和磷等成份,含量不定[7]:p722。
^ 1.01.1Lonely Planet. From the Source - Thailand: Thailand's Most Authentic Recipes From the People That Know Them Best. Lonely Planet. 2015: 203. ISBN 978-1-74360-955-2(英语).
^Doughty, K.; Lewis, L.; Books, M. Food of Asia. Murdoch Books. 2009: 13. ISBN 978-1-74196-419-6(英语).
^ 4.04.14.24.34.4Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academies Press. 1992: 121–130. ISBN 978-0-309-04685-5(英语).
^ 5.05.15.25.35.45.5. Making Fermented Thai Pork Sausage. February 24, 2010 [2015-04-08]. (原始内容存档于2015-12-31) (英语).
^ 6.06.16.26.3Hui, Y.H.; Evranuz, E.Ö. 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).
^ 7.07.17.27.37.47.57.6Steinkraus, K. Industrialization of Indigenous Fermented Foods, Revised and Expanded. Food Science and Technology. Taylor & Francis. 2004: 721–736. ISBN 978-0-8247-5094-7(英语).
^Toldrá, Fidel. Handbook of Fermented Meat and Poultry. John Wiley & Sons. 2014: 939–940. ISBN 1118522672(英语).
^ 9.09.19.2Satin, Morton. Food Irradiation: A Guidebook, Second Edition. CRC Press. 1996: 131. ISBN 1566763444(英语).
^Ling, K.; Tsai, M.; Liew, C.; Tettoni, L. The Asian Kitchen. Tuttle Publishing. 2012: 385. ISBN 978-1-4629-0532-4(英语).
^Batt, C.A.; Robinson, R.K. Encyclopedia of Food Microbiology. Elsevier Science. 1999: 850. ISBN 978-0-12-384733-1(英语).
^Evans, B. Thai Phrasebook 6th Edition. Lonely Planet phrasebooks. Lonely Planet. 2008: 180. ISBN 978-1-74059-734-0(英语).
^Publishing, DK. Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. DK Publishing. 2011: 237. ISBN 978-0-7566-9588-0(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).
^Lowe, G. Cool Bangkok: Your Essential Guide to What’s Hip and Happening. Your essential guide to what's hip & happening. Marshall Cavendish International Asia Pte Ltd. 2011: 46. ISBN 978-981-4435-38-3(英语).
^ 17.017.117.2Praphailŏng, W. ตำรับอาหารแหนมเอกลักษณ์ไทย. สำนักงานพัฒนาวิทยาศาสตร์และเทคโนโลยีแห่งชาติ(英语:National Science and Technology Development Agency). ศูนย์พันธุวิศวกรรมและเทคโนโลยีชีวภาพแห่งชาติ(泰语:ศูนย์พันธุวิศวกรรมและเทคโนโลยีชีวภาพแห่งชาติ). 2000 (泰语).
延伸閱讀编辑
Acton, Q.A. Lactobacillus—Advances in Research and Application: 2013 Edition. Scholarly Editions. 2013: 90. ISBN 978-1-4816-8929-8(英语).