HOSSAIN, M. I.; SHIKHA, F. H.; NAHER, N. Changes in sensory attributes of condiment prepared from Thai pangus (Pangasianodon hypophthalmus) during storage at different temperatures: Changes in sensory attributes of fish condiment. Journal of the Bangladesh Agricultural University, [S. l.], v. 17, n. 3, p. 402–408, 2019. DOI: 10.3329/jbau.v17i3.43223. Disponível em: https://banglajol.info/index.php/JBAU/article/view/43223. Acesso em: 24 nov. 2024.