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/1/1367
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dc.contributor.authorYonzan, Hannah-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T10:10:05Z-
dc.date.available2015-05-08T10:10:05Z-
dc.date.issued1998-
dc.identifier.citationJournal of Hill Research 11 (1), 1998: 112-115en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1367-
dc.language.isoenen_US
dc.subjectTraditional Fermented Foodsen_US
dc.subjectConsumption Patternen_US
dc.subjectSikkim Himalayaen_US
dc.titleConsumption Pattern of Traditional Fermented Foods in the Sikkim Himalayaen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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