Baishya, Debabrat. <br/><br/>
Fish Fermentation  Traditional To Modern Approaches. 

 - 1 online resource (138 pages) 
<br/><br/> Description based upon print version of record. 
<br/><br/>Includes bibliographies and index. 
<br/><br/>0 --  1 --  2 --  3 --  4 --  5 --  6 --  7 author index --  subject index 
<br/><br/> 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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<br/><br/><label>ISBN: </label>938999229X 9789389992298 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented fish.<br/>Fermentation.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic Books.
<br/><br/><label>LC Class. No.: </label>SH336  / .F574 2021