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<em>Khyopeh</em>, a traditional fermented yak meat product of Sikkim

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Title Statement <em>Khyopeh</em>, a traditional fermented yak meat product of Sikkim
 
Added Entry - Uncontrolled Name Tamang, Jyoti Prakash
Bhutia, Meera Ongmu
Thapa, Namrata
 
Uncontrolled Index Term Khyopeh; Sikkim; ELISA; Staphylococcus; Yak
 
Summary, etc. <p>The preparation of naturally fermented meat product is an integral part of socio-cultural practice of different ethnic groups of people dwelling in the Himalayan regions of India, Nepal, Bhutan and Tibet in China. This study is aimed at documenting the traditional preparation of <em>khyopeh</em>, a naturally fermented meat product of yak prepared by ethnic people of Sikkim and its food safety. This is the first report on <em>khyopeh</em> with emphasis on its traditional method of preparation and food safety.</p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2019-12-27 15:01:53
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJTK/article/view/30866
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 1, ##issue.no## 1 (2020): Indian Journal of Traditional Knowledge
 
Language Note en