KRISHI
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http://krishi.icar.gov.in/jspui/handle/123456789/33923Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Devanada Uchoi | en_US |
| dc.contributor.author | Mandakini Devi, H. | en_US |
| dc.date.accessioned | 2020-03-17T09:14:20Z | - |
| dc.date.available | 2020-03-17T09:14:20Z | - |
| dc.date.issued | 2019-11-15 | - |
| dc.identifier.citation | Devanada Uchoi and Mandakini Devi, H. (2019) Fermentation of fish. In: Priya ER, Devananda Uchoi, Anuj Kumar, and Rejula, K. (Eds.) (2019) ISO-22000/HACCP for Fish Processing Establishments, Central Institute of Fisheries Technology, Cochin, India. pp 151-162. | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/33923 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Fermentation is an ancient preservation technique which is used for preservation of fish and other aquatic animals which is still practised till date due to its simplicity and economic viability. Fish fermentation is practiced in various regions of the world and are more popular in southeast Asian countries. Common products are such as nam-pla and pla-ra in Thailand, phu quoc, shiokara and narezushi in Japan, budu and belacan in Malaysia, patis and buro in Philippines, nuoc-mam and mams-ca in Vietnam, makassar and trassi in Indonesia, ngapi in Myanmar etc. These products are either in original shape, sauce or reduced to paste form. These products have high salt content and serves as condiments or as appetizer. Fermented fish products in northeast India unlike southeast Asian countries are seldom salted except lona ilish of Tripura. Unsalted products include ngari and hentak in Manipur, tungtap in Meghalaya, shidal in Tripura, nghaum, nghathu and dan pui thu in Mizoram, ngyii papi in Arunachal Pradesh, seedal in Assam etc | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | ICAR-Central Institute of Fisheries Technology | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Not Available | en_US |
| dc.title | Fermentation of fish | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Book chapter | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Not Available | en_US |
| dc.publication.volumeno | Not Available | en_US |
| dc.publication.pagenumber | 151-162 | en_US |
| dc.publication.divisionUnit | Quality Assurance and Management Division and Fish Processing Division | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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