Fish sauce
v2.2 Step Zero scaffold — Category 32 (Condiments, Sauces and Dressings), Row 3. New row from the Cat 7 dissolution (
docs/governance/category-7-dissolution-step0-event.md); carries no candidate values yet. Routing destination; sources populate it as ingest proceeds, then synthesis fills the evidence sections per CLAUDE.md Part 9.
Literature scope
No sources are routed to this row yet. The corpus will accumulate via the source-routing layer.
Sources
Auto-generated from source-page frontmatter. The “Used on this page for” column is populated by the orchestrator’s POPULATE-SOURCE-LEGEND action; pending entries appear as *[awaiting synthesis]*.
| # | Citation | Year | Type | Used on this page for |
|---|---|---|---|---|
| 1 | Diviš et al. 2020. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique, Foods | 2020 | Peer-reviewed | VN/TH/CZ tHg occurrence in Ten commercial fish sauces purchased at Asian markets in Brno (Czech Republic) and Brussels (Belgium); three coded as… (n=10) |
| 2 | Rodriguez et al. 2009. Arsenic speciation in fish sauce samples determined by HPLC coupled to inductively coupled plasma mass spectrometry, Food Chemistry | 2009 | Peer-reviewed | AT/TH/VN tAs, iAs occurrence in Six commercial fish sauces — four brands from Thailand and two from Vietnam — purchased at local stores… (n=6) |
Page history
The five most recent substantive edits to this page. The full version history lives in git; when DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.
| Commit | Date | Description |
|---|---|---|
| ae6c129 | 2026-07-01 | feat(auth): large login + role-based signup screens (design, burgundy) |