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Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

Published Online: 2016-01-11

Published Print: 2016-03

Authors

Kleekayai, Thanyaporn

Pinitklang, Surapong

Laohakunjit, Natta

Suntornsuk, Worapot
Funding

Funding for this research was provided by:

Royal Golden Jubilee Ph.D. Program (RGJ) (Grant No. PHD/0133/2552)
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