HOSSAIN, M. I.; SHIKHA, F. H.; NAHER, N. Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus): Quality parameters of fish condiment. Journal of the Bangladesh Agricultural University, [S. l.], v. 17, n. 3, p. 417–423, 2019. DOI: 10.3329/jbau.v17i3.43225. Disponível em: https://banglajol.info/index.php/JBAU/article/view/43225. Acesso em: 24 nov. 2024.