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Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India
Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of North-Eastern (NE) states of India. Chemical and microbial composition, antioxidative potential, fatty acid profile and electrophoretic pattern of protein in ngari and hentaak were studied. pH and total tit...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648893/ https://ncbi.nlm.nih.gov/pubmed/26604405 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1978-x |
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