Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
About this item
Full title
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Publisher
New Delhi: Springer India
Journal title
Language
English
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Publisher
New Delhi: Springer India
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Scope and Contents
Contents
Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India.
Shidals
are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of
shidals
we...
Alternative Titles
Full title
Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4711405
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4711405
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-015-1944-7
