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The document discusses traditional fermented fish products from Northeast India, highlighting their importance in enhancing flavor and nutrition. It identifies four main fermentation methods and various fish products such as Shidol, Namsing, Tungtap, Hentak, and Lona ilish, along with the microorganisms involved in their fermentation. The study emphasizes the need for more scientific research on these products to better understand their nutritional value and fermentation processes.

Author

Sang Sang

Language

EN