M. I. Hossain, F. H. Shikha, and N. Naher, “Changes in sensory attributes of condiment prepared from Thai pangus (Pangasianodon hypophthalmus) during storage at different temperatures: Changes in sensory attributes of fish condiment”, J Bangladesh Agric Univ, vol. 17, no. 3, pp. 402–408, Sep. 2019.