Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2352-6181
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance ; volume:8 ; number:1 ; day:10 ; month:11 ; year:2021 ; pages:1-19 ; date:12.2021
Journal of ethnic foods ; 8, Heft 1 (10.11.2021), 1-19, 12.2021
- Creator
-
Narzary, Yutika
Das, Sandeep
Goyal, Arvind Kumar
Lam, Su Shiung
Sarma, Hemen
Sharma, Dolikajyoti
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1186/s42779-021-00109-0
- URN
-
urn:nbn:de:101:1-2022012219442890920235
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:34 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Narzary, Yutika
- Das, Sandeep
- Goyal, Arvind Kumar
- Lam, Su Shiung
- Sarma, Hemen
- Sharma, Dolikajyoti
- SpringerLink (Online service)
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