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Mohamed Ismail Abdul Karim, "Fermented Fish Products in Malaysia" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 95-106 apud Google Books)
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T. Ohshima, A. Giri, "Fish sauce" in Encyclopedia of Food Microbiology (2a ed. 2014) excerptum; Hiroshi Itoh, Hiroshi Tachi, Sayuki Kikuchi, "Fish Fermentation Technology in Japan" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 177-186 apud Google Books)
Hiroshi Itoh, Hiroshi Tachi, Sayuki Kikuchi, "Fish Fermentation Technology in Japan" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 177-186 apud Google Books)
Grainger (2021) pp. 141-143; T. Kuda, "Quality control and fermentation procedures in fish products" in Wilhelm Holzapfel, ed., Advances in Fermented Foods and Beverages pp. 377-390 (Paginae selectae apud Google Books)
sciencedirect.com
T. Ohshima, A. Giri, "Fish sauce" in Encyclopedia of Food Microbiology (2a ed. 2014) excerptum; Hiroshi Itoh, Hiroshi Tachi, Sayuki Kikuchi, "Fish Fermentation Technology in Japan" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 177-186 apud Google Books)
