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  1. 1
    Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame

    Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid ferment... by Yanawirut Wijitpun, Piyanan Chomnawang, Kannika Huaisan, Kaewta Sootsuwan, Channarong Chomnawang

    Published 2022-07-01
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  2. 2
    Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames

    Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames by Bootsarin Auttanak, Piyanan Chomnawang, Kannika Huaisan, Kaewta Sootsuwan, Channarong Chomnawang

    Published 2022-01-01
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