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/1/5995
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dc.contributor.authorTamang, Buddhiman-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T10:02:50Z-
dc.date.available2018-05-18T10:02:50Z-
dc.date.issued2007-
dc.identifier.citationJournal of Hill Research 20 (2), 53-61 2007en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/5995-
dc.language.isoenen_US
dc.publisherSikkim Science Societyen_US
dc.subjectFermented Foodsen_US
dc.subjectFermented Vegetablesen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectGoyangen_US
dc.titleRole of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the Sherpasen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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