Chemical and physical parameters supporting the top-rated product of Kapi-pla, a gastronomy of southern food, Thailand
“The Lost Taste Project”, Kapi-pla, fermented fish from Pak Phanang (Nakhon Si Thammarat) was declared the product champion based on committee judgment and popular vote without scientific information record even though it is regularly consumed in the south of Thailand. This present work aims to disc...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002273 |
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