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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Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Majumdar, Ranendra K., Bejjanki, Sandeep K., Roy, Deepayan, Shitole, Snehal, Saha, Apurba, Narayan, Bhaskar
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2015
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Original Article
Online toegang: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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