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/1/1366
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorThapa, S.-
dc.contributor.authorTamang, N.-
dc.contributor.authorRai, B.-
dc.date.accessioned2015-05-08T10:04:58Z-
dc.date.available2015-05-08T10:04:58Z-
dc.date.issued1996-
dc.identifier.citationJournal of Hill Research 9 (2), 1996: 401-411en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1366-
dc.language.isoenen_US
dc.subjectFermented Food and beveragesen_US
dc.subjectDarjeelingen_US
dc.subjectSikkimen_US
dc.subjectProduct Characterizationen_US
dc.subjectMarchaen_US
dc.titleIndigenous Fermented Food Beverages of Darjeeling Hills and Sikkim: A Process and Product Characterizationen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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