Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa

Indian Journal of Traditional Knowledge

Volumn 12, Issue 1, 2013, Pages 85-90

  Kakati, Bipul Kumar ^a   Goswami, Umesh C ^a  

^a GAUHATI UNIVERSITY   (India)

Author keywords

Biochemical; Fermentation; Microbiological; Proximate composition; Sensory quality; Shidol; Traditional fish product

Indexed keywords

EID: 84872089428     PISSN: 09725938     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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