Scientific Publications with referee

Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce.

Year	2007
Reference	Gildberg, A., Wichaphon, J., Lertsiri, S., Assavanig, A., Sørensen, N.K., Thongthai, C. (2007) Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce. Journal of Aquatic Food Product Technology, 2007, 16, 3, 31-42. ISSN 1049-8850.
Publisher	Journal of Aquatic Food Product Technology,