HOSSAIN, M. I.; SHIKHA, F. H.; NAHER, N. Changes in sensory attributes of condiment prepared from Thai pangus (Pangasianodon hypophthalmus) during storage at different temperatures. Journal of the Bangladesh Agricultural University, [S. l.], v. 17, n. 3, p. 402–408, 2019. Disponível em: https://jbau.bau.edu.bd/index.php/home/article/view/470. Acesso em: 11 sep. 2026.