Thai traditional fermented fish paste <i>Ka‐pi‐plaa</i> : Chemical compositions and physical properties-Reference-Cited by-同舟云学术

Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties

Author:

Sripokar Pakteera¹,Klomklao Sappasith²^ORCID,Zhang Yi³,Hansen Egon Bech⁴,Maneerat Suppasil⁵^ORCID,Panyo Jarurat²

Affiliation:

1. Biotechnology Program, Faculty of Agro and Bio Industry Thaksin University Phatthalung Thailand

2. Department of Food Science and Technology, Faculty of Agro and Bio Industry Thaksin University Phatthalung Thailand

3. IPREM, E2S UPPA, CNRS Université de Pau et des Pays de l’Adour Pau France

4. Technical University of Denmark National Food Institute Kongens Lyngby Denmark

5. Department of Industrial Biotechnology, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand

Funder

National Research Council of Thailand

Thailand Science Research and Innovation

Agricultural Research Development Agency

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference30 articles.

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