1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Microbiology
  4. Prof Jyoti Prakash Tamang
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/1039
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dc.contributor.authorRai, R-
dc.contributor.authorKharel, Niki-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-04-27T09:55:15Z-
dc.date.available2015-04-27T09:55:15Z-
dc.date.issued2014-
dc.identifier.citationJournal of Scientific & Industrial Research 73, Sept. 2014: 588-592en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1039-
dc.language.isoenen_US
dc.subjectFermented Soybean Fooden_US
dc.subjectKinemaen_US
dc.subjectHACCPen_US
dc.titleHACCP model of kinema, A Fermented Soybean Fooden_US
dc.typeArticleen_US
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