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Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
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 profil...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2015
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711405/ https://ncbi.nlm.nih.gov/pubmed/26787959 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1944-7 |
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