Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand
Crossref DOI link: https://doi.org/10.1007/s40071-014-0076-4
Published Online: 2014-09-17
Published Print: 2014-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pongsetkul, Jaksuma
Benjakul, Soottawat
Sampavapol, Punnanee
Osako, Kazufumi
Faithong, Nandhsha
License valid from 2014-09-01