PITIPORN RITTHIRUANGDEJ; THONGCHAI SUWONSICHON. Sensory Properties of Thai Fish Sauces and Their Categorization. Agriculture and Natural Resources, Bangkok, Thailand, v. 40, n. 6 (Suppl.), p. 181–191, 2006. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/244030. Acesso em: 5 may. 2024.