Hossain, Md Ismail, Fatema Hoque Shikha, and Nurun 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”. Journal of the Bangladesh Agricultural University 17, no. 3 (September 30, 2019): 402–408. Accessed November 24, 2024. https://banglajol.info/index.php/JBAU/article/view/43223.