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/1/1362
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorThapa, Namrata-
dc.date.accessioned2015-05-08T09:45:52Z-
dc.date.available2015-05-08T09:45:52Z-
dc.date.issued2014-
dc.identifier.citationJournal of Ethnic Foods 1, 2014: 29-33en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1362-
dc.language.isoenen_US
dc.subjectEthnic Foodsen_US
dc.subjectSikkimen_US
dc.subjectNepalien_US
dc.subjectBhutiaen_US
dc.subjectLepchaen_US
dc.titleSome Nonfermented Ethnic Foods of Sikkim in Indiaen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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