The effect of reduced salt content and addition of halophilic lactic acid bacteria on quality and composition of fish sauce made from sprat

by Asbjørn Gildberg, Chaufah Thongthai
Published 2018

Volatile aroma components of Thai fish sauce in relation to product categorization

by Jetsada Wichaphon, Chaufah Thongthai, Apinya Assavanig, Sittiwat Lertsiri
Published 2018

Categorization of Thai Fish Sauce Based on Aroma Characteristics

by Jetsada Wichaphon, Wilatsana Posri, Apinya Assavanig, Chaufah Thongthai, Sittiwat Lertsiri
Published 2018

Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce

by Asbjørn Gildberg, Jetsada Wichaphon, Sittiwat Lertsiri, Apinya Assavanig, Nils K. Sørensen, Chaufah Thongthai
Published 2018