Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa

Kakati, Bipul Kumar and Umesh C. Goswami (2013) Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa. [Publication]

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Item Type: Publication
Author(s): Kakati, Bipul Kumar and Umesh C. Goswami
Author(s) order (without accents): Kakati Bipul Kumar and Umesh C Goswami
Title order (without accents): Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa
Type of publication: Article / Letter to editor
Language: English
Published in: Indian Journal of Traditional Knowledge 12, 1, 85--90
Location: internet
Checked: yes
ReferenceID: 312k
Depositing User: Unnamed user with email ub-repos@rug.nl
Date Deposited: 07 Jul 2017 12:46
Last Modified: 07 Jul 2017 12:46
URI: http://indianmedicine.eldoc.ub.rug.nl/id/eprint/64415

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