Shidal - A traditional fermented fishery product of North east India

Indian Journal of Traditional Knowledge

Volumn 11, Issue 2, 2012, Pages 323-328

  Muzaddadi, Armaan Ullah ^a   Basu, S ^b  

^a CENTRAL AGRICULTURAL UNIVERSITY   (India)

^b C I F E ^*  (India)

Author keywords

Fermentation; Fishery product; Hidal; Ngari; Puntius spp; Sepaa; Shidal

Indexed keywords

EID: 84860135628     PISSN: 09725938     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Muzaddadi AU & Basu S, Seedal- An indigenous fermented Fishery product of Northeast India, Fishing Chimes, Oct 2003, 30-32.
2. Muzaddadi, AU & Basu S, Microbiological and sensory changes during preparation of seedal- A fermented fish product, proceedings of the Symposium on Seafood safety, Status and Strategies, 28-30 May 2002, Cochin, India, 35-40.
3. Muzaddadi A U, Basu S & Nayak B B, Seedal- An indigenous fermented fish product from India, Infofish International, Nov 6/2003, 49-51.
4. Saisithi P, Traditional fermented fish: fish sauce production. In: Fisheries Processing (Biotechnological Applications, edited by A M Martin, (Chapman and Hall, London), 1994, 111-129.