Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2980
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dc.contributor.authorRai, Arun K-
dc.contributor.authorPalni, Uma-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2009-02-05T06:36:26Z-
dc.date.available2009-02-05T06:36:26Z-
dc.date.issued2009-01-
dc.identifier.issn0972-5938-
dc.identifier.urihttp://hdl.handle.net/123456789/2980-
dc.description104-109en_US
dc.description.abstractEthnic people of the Himalayan regions of India, Nepal, Bhutan and China (Tibet) prepare various types of indigenous meat products using their traditional knowledge. Some of these ethnic meat products such as sausages and dried or smoked meats are sold in local markets contributing to local economy. There is no literature on traditional processing of indigenous meat products of the Himalayas. The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed sausages and meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesInt. Cl. ⁸: A61K36/00, A01g1/00, A01G17/00en_US
dc.sourceIJTK Vol.8(1) [January 2009]en_US
dc.subjectTraditional knowledgeen_US
dc.subjectIndigenous meat productsen_US
dc.subjectHimalayasen_US
dc.titleTraditional knowledge of the Himalayan people on production of indigenous meat productsen_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.08(1) [January 2009]

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