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Fermentation / Soy products / Fermented fish / Seafood / Bamboo shoot / Bamboo / Fruit wine / Solid-state fermentation / Miso / Food and drink / Fermented foods / Biology


Indian Journal of Traditional Knowledge Vol. 8 (1), January 2009, pp[removed]
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Document Date: 2009-02-07 11:30:17

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File Size: 294,47 KB

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Company

Food Microbiology Laboratory / /

Country

Indonesia / Nepal / Myanmar / Korea / China / Philippines / Bangladesh / India / /

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Facility

Manipur University / Institute of Bioresources / Sikkim University / /

IndustryTerm

fermented fish product / processed fish products / bamboo shoot products / oil slurry / fermented and dried fish products / chemical composition / mustard oil / Oil coating / dried fish products / value added products / soybean products / fermented vegetable products / good quality products / fermented beverage / production technology / starter culture technologies / fish products / above fermented products / quality products / times oil coating / food / /

NaturalFeature

Assam / Darjeeling hills / Himalayan / Bangladesh / Brahmaputra river / /

Organization

Department of Biotechnology / US Federal Reserve / Institute of Bioresources and Sustainable Development / Microbial Resources Division / Manipur University / Sikkim University / Department of Chemistry / /

Person

Selina Chanu / /

Position

*Corresponding author / /

ProgrammingLanguage

J / /

ProvinceOrState

Mizoram / Sikkim / Assam / Manipur / /

Region

East India / North East India / North Eastern Himalayan / /

Technology

Appropriate starter culture technologies / Biotechnology / production technology / process control / /

SocialTag