THEPRUGSA, P.; PAKASAP, C. Effect of sodium chloride and sugar reduction on the quality of ready-to-eat- healthy chinese fish sausage. International Journal of Agricultural Technology, [S. l.], v. 19, n. 5, p. 2325–2334, 2023. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/12070. Acesso em: 22 sep. 2026.