000			01929cam a2200373Mi 4500
001			on1251442789
003			OCoLC
005			20240726104734.0
008			210515s2021 ii o ||| 0 eng d
040			_aEBLCP _beng _erda _cEBLCP _dNT
020			_a938999229X
020			_a9789389992298 _q((electronic)l(electronic)ctronic)
050	0	4	_aSH336 _b.F574 2021
049			_aMAIN
100	1		_aBaishya, Debabrat. _e1
245	1	0	_aFish Fermentation _bTraditional To Modern Approaches. _c
300			_a1 online resource (138 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
500			_aDescription based upon print version of record.
504			_a2
505	0	0	_a0 -- _t1 -- _t2 -- _t3 -- _t4 -- _t5 -- _t6 -- _t7 author index -- _tsubject index
520	0		_aThe 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.
530			_a2 _ub
650		0	_aFermented fish.
650		0	_aFermentation.
655		1	_aElectronic Books.
856	4	0	_zClick to access digital title | log in using your CIU ID number and my.ciu.edu password. _uhttpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1103297&site=eds-live&custid=s3260518
942			_cOB _D _eEB _hSH. _m2021 _QOL _R _x _8NFIC _2LOC
994			_a92 _bNT
999			_c76639 _d76639
902			_a1 _bCynthia Snell _c1 _dCynthia Snell