HOSSAIN, M. I.; SHIKHA, F. H.; NAHER, N. Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus). Journal of the Bangladesh Agricultural University, [S. l.], v. 17, n. 3, p. 417–423, 2019. Disponível em: https://jbau.bau.edu.bd/index.php/home/article/view/472. Acesso em: 11 sep. 2026.