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/1/3849
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dc.contributor.authorTamang, Jyoti Prakash ... Tamang, Buddhiman ... Rai, Arun Kumar, [et al.]-
dc.date.accessioned2016-02-22T12:23:13Z-
dc.date.available2016-02-22T12:23:13Z-
dc.date.issued2007-
dc.identifier.citationJournal of Hill Research 20 (1) 2007en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/3849-
dc.language.isoenen_US
dc.subjectEthnic Fermented Foodsen_US
dc.subjectEthnic Fermented Beveragesen_US
dc.subjectSikkimen_US
dc.titleEthnic Fermented Foods and Beverages of Sikkimen_US
dc.typeArticleen_US
Appears in Collections:Dr. Arun Kumar Rai

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