HOSSAIN, Md Ismail; SHIKHA, Fatema Hoque; NAHER, Nurun. Changes in sensory attributes of condiment prepared from Thai pangus (Pangasianodon hypophthalmus) during storage at different temperatures: Changes in sensory attributes of fish condiment. Journal of the Bangladesh Agricultural University, [S. l.], v. 17, n. 3, p. 402–408, 2019. DOI: 10.3329/jbau.v17i3.43223. Disponível em: https://www.banglajol.info/index.php/JBAU/article/view/43223. Acesso em: 24 sep. 2025.