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/1/1350
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dc.contributor.authorTamang, Buddhiman-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T07:48:09Z-
dc.date.available2015-05-08T07:48:09Z-
dc.date.issued2010-
dc.identifier.citationIndian Journal of Microbiology 50 (Suppl. 1), Oct. 2010: S93-S98en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1350-
dc.language.isoenen_US
dc.subjectFermentation Dynamicsen_US
dc.subjectLABen_US
dc.subjectGundruken_US
dc.subjectKhalpien_US
dc.subjectHimalayasen_US
dc.titleIn situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the Himalayasen_US
dc.typeArticleen_US
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