พึ่งคำ อ.; แพกุล ณ.; ดีเปรมจิต อ.; บุญปาน อ. Improvement of Aroma and Flavor in Fish Sauce by Bacterial Enzyme. Progress in Applied Science and Technology, Thailand, v. 6, n. 2, p. 147–156, 2016. Disponível em: https://ph02.tci-thaijo.org/index.php/past/article/view/243147. Acesso em: 20 may. 2024.