1. <a href="./Journals/Article/JSST/10421895.pdf" target="_blank">Changes in the viable bacterial population, ph, and chloride concentration during the first month of nam pla (fish sauce) fermentation </a><br>CHAUFAH THONGTHAI and MALINEE SIRIWONGPAIRAT<br><hr>2. <a href="./Journals/Article/JSST/10421896.pdf" target="_blank">Hexaploid formation through the conversion of the mating- type alleles by the action of homothallic genes in saccharomyces yeast</a><br>VIPADA YOUTANANUKORN and YASUJI OSHIMA<br><hr>3. <a href="./Journals/Article/JSST/10421897.pdf" target="_blank">The limits of scientific knowledge</a><br>MICHAEL J. MORAVCSIK<br><hr>4. <a href="./Journals/Article/JSST/10421898.pdf" target="_blank">The role of protein quality in the design of an infant food</a><br>PATCHREE CHITTAPORN and M.D. EARLE<br><hr>