Scientific Publications with referee

The Effect of Reduced Salt Content and Addition of Halophilic Lactic Acid Bacteria on Quality and Composition of Fish Sauce made from Sprat.

Year	2001
Reference	Gildberg, A., Thongthai, C. (2001) The Effect of Reduced Salt Content and Addition of Halophilic Lactic Acid Bacteria on Quality and Composition of Fish Sauce made from Sprat. Journal of Aquatic Food Product Technology 2000 10, (1) 77-88.
Publisher	Journal of Aquatic Food Product Technology