Open AccessAssessment of Health Risks to People in Northeastern Thailand from the Intake of Sodium and Synthetic Preservatives Contained in Traditional Thai Fermented Fish Sauce (Nam-Pla-Ra) and Their Pathogenic Prevalence
Author(s) -
Pimnibha Hirunsorn,
Mutiara Nur Isnainia
Publication year - 2022
Publication title -
trends in sciences
Language(s) - English
Resource type - Journals
ISSN - 2774-0226
DOI - 10.48048/tis.2022.6308
Subject(s) - preservative , sorbic acid , fermented fish , fish products , food science , food preservatives , pasteurization , sodium benzoate , toxicology , fish <actinopterygii> , medicine , fermentation , biology , fishery