Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Meera Ongmu Bhutia"'
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
The lesser-known traditionally processed meat products such as beef kargyong, pork kargyong, satchu, and khyopeh are popular food items in the Himalayan state of Sikkim in India. The present study aimed to assess the microbiological safety of traditi
Externí odkaz:
https://doaj.org/article/7a24b4b33bab4753b83eafc6d9b46982
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 11 (2021)
Frontiers in Microbiology, Vol 11 (2021)
The lesser-known traditionally processed meat products such as beef kargyong, pork kargyong, satchu, and khyopeh are popular food items in the Himalayan state of Sikkim in India. The present study aimed to assess the microbiological safety of traditi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf77c270da2a6712dec1a6624b1c5057
https://pubmed.ncbi.nlm.nih.gov/33505372
https://pubmed.ncbi.nlm.nih.gov/33505372
Publikováno v:
Food Control. 125:108009
Suka ko maacha, sidra and sukuti are traditionally preserved fish products of Sikkim in India. The present study was aimed to assess the microbiological quality of traditionally preserved fish products by identifying the potential pathogenic bacteria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::763f6f930fba7ee9227d32ebdcbf58bd
https://doi.org/10.1016/j.foodcont.2021.108009
https://doi.org/10.1016/j.foodcont.2021.108009
Publikováno v:
Food Research International. 143:109885
Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial communities in these fish products were analysed by high-throughput
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d73de230c903a0a95dd422adba304cbc
https://doi.org/10.1016/j.foodres.2020.109885
https://doi.org/10.1016/j.foodres.2020.109885
Publikováno v:
Food Research International. 140:110002
Traditionally preserved meat products are common food items in Sikkim state of India. We studied the high-throughput sequencing of four traditionally preserved meat products viz. beef kargyong, pork kargyong, yak satchu and khyopeh to profile the bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8fe72795c024085e5ec918dc5a43f4f
https://doi.org/10.1016/j.foodres.2020.110002
https://doi.org/10.1016/j.foodres.2020.110002
Publikováno v:
Frontiers in Microbiology
Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acafe95525c92c2c039694fc7a1b6b87