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/1/3828
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dc.contributor.authorOki, Kaihei-
dc.contributor.authorRai, Arun Kumar-
dc.contributor.authorSato, Sumie-
dc.contributor.authorWatanabe, Koiche-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2016-02-22T07:22:38Z-
dc.date.available2016-02-22T07:22:38Z-
dc.date.issued2011-
dc.identifier.citationFood Microbiology XXX, 2011: 1-8en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/3828-
dc.language.isoenen_US
dc.subjectEthnic Meat Productsen_US
dc.subjectLABen_US
dc.subjectIdentificationen_US
dc.subject165 rRNAen_US
dc.subjectPhenylalanyl-tRNA Synthaseen_US
dc.subjectRandomly Amplified Polymorphic DNAen_US
dc.titleLactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western Himalayasen_US
dc.typeArticleen_US
Appears in Collections:Dr. Arun Kumar Rai

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