KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/74267
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Majumdar, R. K. | en_US |
dc.contributor.author | Subrata Basu | en_US |
dc.contributor.author | Anandan, R. | en_US |
dc.date.accessioned | 2022-09-16T10:14:25Z | - |
dc.date.available | 2022-09-16T10:14:25Z | - |
dc.date.issued | 2005-01 | - |
dc.identifier.citation | Majumdar, R. K., Subrata Basu and Anandan, R. (2005) Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha). Fishery Technology. 42(1): 67-70. | en_US |
dc.identifier.issn | 0015-3001 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/74267 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Lona ilish, is a salt fermented product from hilsa, is very popular in Bangladesh and Northeast part of India due to its typical flavour and aroma. Biochemical composition including amino acid profile of both raw hilsa fish and Lona ilish has been studied. A significant variation was observed in the amino acid profile of the product as compared to that of raw fish. The bacterial flora of the fermented product comprised of Micrococcus and Bacillus species. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Society of Fishery Technologists India | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Hilsa | en_US |
dc.subject | salting | en_US |
dc.subject | fermentation | en_US |
dc.subject | biochemical composition | en_US |
dc.subject | amino acids | en_US |
dc.title | Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha) | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Fishery Technology | en_US |
dc.publication.volumeno | 42(1) | en_US |
dc.publication.pagenumber | 67-70 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | College of Fisheries (CAU), Lembucherra | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Education | 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 |
dc.publication.journaltype | National | en_US |
dc.publication.naasrating | 5.82 | en_US |
dc.publication.impactfactor | 0 | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Biochemical and Microbiological Characteristics of Salt.pdf | 457.21 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.