Nitipong, J., Kamonwan, R., & Teeraporn, K. (2020). EFFECTS OF LOW SODIUM CHLORIDE SUBSTITUTES ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KAPI, A FERMENTED SHRIMP PASTE, DURING FERMENTATION. Journal of Microbiology, Biotechnology and Food Sciences, 9(4), 695–699. https://doi.org/10.15414/jmbfs.2020.9.4.695-699