Please use this identifier to cite or link to this item:
Title: Khyopeh, a traditional fermented yak meat product of Sikkim
Authors: Bhutia, Meera Ongmu
Thapa, Namrata
Tamang, Jyoti Prakash
Keywords: Khyopeh;Sikkim;ELISA;Staphylococcus;Yak
Issue Date: Jan-2020
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.20: A61K 39/085, A61K 36/00
Abstract: The preparation of naturally fermented meat product is an integral part of socio-cultural practice of different ethnic groups of people dwelling in the Himalayan regions of India, Nepal, Bhutan and Tibet in China. This study is aimed at documenting the traditional preparation of khyopeh, a naturally fermented meat product of yak prepared by ethnic people of Sikkim and its food safety. This is the first report on khyopeh with emphasis on its traditional method of preparation and food safety.
Page(s): 187-191
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.19(1) [January 2020]

Files in This Item:
File Description SizeFormat 
IJTK 19(1) 187-191.pdf224.68 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.