NITIPONG, J.; KAMONWAN, R.; TEERAPORN, K. 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, [S. l.], v. 9, n. 4, p. 695–699, 2020. DOI: 10.15414/jmbfs.2020.9.4.695-699. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8973. Acesso em: 10 sep. 2026.