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    The impact of autolysis times prior to salting and salt concentrations on the physicochemical and sensory characteristics of Ka-pi-plaa, Thai fermented fish paste produced from beardless barb

    The impact of autolysis times prior to salting and salt concentrations on the physicochemical and sensory characteristics of Ka-pi-plaa, Thai fermented fish paste produced from bea... by Pakteera Sripokar, Sappasith Klomklao, Egon Bech Hansen, Suppasil Maneerat, Jarurat Panyo

    Published 2025-08-01
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