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/1/1365
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorSarkar, Prabir Kumar-
dc.date.accessioned2015-05-08T09:59:28Z-
dc.date.available2015-05-08T09:59:28Z-
dc.date.issued1993-
dc.identifier.citationJournal of General and Applied Microbiology 39, 1993: 395-408en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1365-
dc.language.isoenen_US
dc.subjectSinkien_US
dc.subjectFermented Vegetablesen_US
dc.subjectLactic Acid Fermentationen_US
dc.titleSinki: A Traditional Lactic Acid Fermented Radish Tap Root Producten_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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