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/1/1046
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorNikkuni, S-
dc.date.accessioned2015-04-28T06:24:16Z-
dc.date.available2015-04-28T06:24:16Z-
dc.date.issued1998-
dc.identifier.citationWorld Journal of Microbiology & Biotechnology 14, 1998: 847-850en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1046-
dc.language.isoenen_US
dc.subjectKinemaen_US
dc.subjectSoybeanen_US
dc.subjectBacillus subtilisen_US
dc.subjectKK2:B10en_US
dc.subjectTemperatureen_US
dc.titleEffect of Temperatures During Pure Culture Fermentation of Kinemaen_US
dc.typeArticleen_US
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