1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Botany
  4. Dr. Arun Kumar Rai
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/3813
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorThapa, Namrata-
dc.contributor.authorTamang, Buddhiman-
dc.contributor.authorRai, Arun-
dc.contributor.authorChettri, Rajen-
dc.date.accessioned2016-02-20T11:29:31Z-
dc.date.available2016-02-20T11:29:31Z-
dc.date.issued2015-
dc.identifier.citationHealth Benefits of Fermented Food and Beverages: 1-109en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/3813-
dc.language.isoenen_US
dc.publisherCRCen_US
dc.subjectFermented foodsen_US
dc.subjectMicroorganismsen_US
dc.subjectFermented beveragesen_US
dc.titleMicroorganisms in Fermented Foods and Beveragesen_US
dc.typeBook chapteren_US
Appears in Collections:Dr. Arun Kumar Rai

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