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Fish Fermentation Traditional To Modern Approaches.

By: Material type: TextTextDescription: 1 online resource (138 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 938999229X
  • 9789389992298
Subject(s): Genre/Form: LOC classification:
  • SH336 .F574 2021
Online resources: 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) 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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