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/1/1361
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dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T09:39:36Z-
dc.date.available2015-05-08T09:39:36Z-
dc.date.issued1998-
dc.identifier.citationIndian Food Industry 17 (3), May-June 1998: 162-166en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1361-
dc.language.isoenen_US
dc.subjectLABen_US
dc.subjectTraditional Fermented Foodsen_US
dc.subjectMicroorganismsen_US
dc.titleRole of Microorganisms in Traditional Fermented Foodsen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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