Ethnic fermented and preserved fish products of India and Nepal-Reference-Cited by-同舟云学术

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Ethnic fermented and preserved fish products of India and Nepal

Published:2016-03 Issue:1 Volume:3 Page:69-77
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Thapa Namrata

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference31 articles.

1. Fermented fish products;Salampessy,2010

2. Yeast-flora in red burong-isda a fermented fish food from the Philippines;Sakai;J Agri Sci (Tokyo),1983

3. Fish fermentation technology in Thailand;Phithakpol,1993

4. Fish fermentation technology in Japan;Itoh,1993

5. Microbiology of salted-fermented fishery products in Korea;Mheen,1993

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1. Indigenous Small Fish (ISFs) Diversity of the Northeast Region of India and Its Economic Importance;Perspectives and Applications of Indigenous Small Fish in India;2024

2. Fermented Products from Dried Indigenous Fishes of Northeast India Using Traditional Methods;Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability;2024

3. Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( Lateolabrax maculatus );Journal of Aquatic Food Product Technology;2023-09-20

4. Ethnotherapeutic Uses of Aquatic Animals in the North Eastern Region of India: A Preliminary Observation;Current Traditional Medicine;2023-08

5. Fermented food products in the Himalayan belt (North East India) and their health benefits;International Journal of Gastronomy and Food Science;2023-03

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