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/1/1356
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dc.contributor.authorJeyaram, K. [et al.]-
dc.date.accessioned2015-05-08T09:13:16Z-
dc.date.available2015-05-08T09:13:16Z-
dc.date.issued2009-
dc.identifier.citationIndian Journal of Traditional Knowledge 8 (1), Jan. 2009: 115-121en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1356-
dc.language.isoenen_US
dc.subjectTraditional Foodsen_US
dc.subjectTraditional Fermented Foodsen_US
dc.subjectManipuren_US
dc.subjectHawaijaren_US
dc.subjectSoibumen_US
dc.subjectSoijimen_US
dc.subjectSoidonen_US
dc.subjectNgarien_US
dc.subjectHentaken_US
dc.subjectHameien_US
dc.subjectAtingbaen_US
dc.subjectZiang Sangen_US
dc.titleTraditional Fermented Foods of Manipuren_US
dc.typeArticleen_US
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