| Description |
1 online resource (138 pages) |
| Physical Medium |
polychrome |
| Description |
text file |
| Note |
Description based upon print version of record. |
| Contents |
0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 author index -- subject index |
| Summary |
The second , Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third , Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involved in fish fermentation, pathogenic mic. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Fermented fish.
|
|
Fermented fish. |
|
Fermentation.
|
|
Fermentation. |
| Other Form: |
Print version: Baishya, Debabrat Fish Fermentation New Delhi : New India Publishing Agency (NIPA),c2021 9789380235103 |
| ISBN |
938999229X |
|
9789389992298 (electronic book) |
|
