Fish Fermentation Traditional To Modern Approaches.

By:

Baishya, Debabrat [Author]

Material type: Text

TextDescription: 1 online resource (138 pages)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

938999229X
9789389992298

Subject(s):

Genre/Form:

Electronic Books.

LOC classification:

SH336 .F574 2021

Online resources:

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Available additional physical forms:

Contents:

1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 author index -- subject index

Subject: 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.

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	SH336.45 (Browse shelf(Opens below))	Link to resource	Available		on1251442789

Description based upon print version of record.

Includes bibliographies and index.

0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 author index -- subject index

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.

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