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http://nopr.niscpr.res.in/handle/123456789/29341Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Rai, R | - |
| dc.contributor.author | Kharel, N | - |
| dc.contributor.author | Tamang, J P | - |
| dc.date.accessioned | 2014-09-05T06:56:52Z | - |
| dc.date.available | 2014-09-05T06:56:52Z | - |
| dc.date.issued | 2014-09 | - |
| dc.identifier.issn | 0975-1084 (Online); 0022-4456 (Print) | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/29341 | - |
| dc.description | 588-592 | en_US |
| dc.description.abstract | The Hazard Analysis Critical Control Points (HACCP) system basically applies on food processing to identify specific hazards and measures for their control to ensure the safety of foods. Kinema is a naturally fermented soybean food of the Eastern Himalayas. The present study on HACCP of kinema revealed that marketed kinema has higher microbial load as compared to the one prepared under laboratory condition and home-made kinema. Furthermore, the Critical Control Point (CCP) was checked during kinema preparation in both traditionally prepared method and kinema prepared under laboratory condition. HACCP model for optimised production of kinema has been proposed. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | NISCAIR-CSIR, India | en_US |
| dc.rights |  CC Attribution-Noncommercial-No Derivative Works 2.5 India | en_US |
| dc.source | JSIR Vol.73(09) [September 2014] | en_US |
| dc.subject | Fermented foods | en_US |
| dc.subject | Kinema | en_US |
| dc.subject | HACCP | en_US |
| dc.title | HACCP model of kinema, a fermented soybean food | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | JSIR Vol.73(09) [September 2014] | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 73(9) 588-592.pdf | 247.38 kB | Adobe PDF | View/Open |
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