Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8284-8291

  Majumdar, Ranendra K ^a   Bejjanki, Sandeep K ^b   Roy, Deepayan ^a   Shitole, Snehal ^c   Saha, Apurba ^a   Narayan, Bhaskar ^b  

^a Lembucherra   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^c CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

Antioxidants; Fatty acid profile; Fermented fish; Hentaak; Manipur state; Ngari; Northeast India

Indexed keywords

ANTIOXIDANTS; CHLORINATION; FISH; FISH PRODUCTS; LACTIC ACID; LINOLEIC ACID; POLYUNSATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

FATTY ACID PROFILES; FERMENTED FISHES; HENTAAK; MANIPUR STATE; NGARI; NORTHEAST INDIA;

FATTY ACIDS;

EID: 84947492100     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1978-x     Document Type: Article

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