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/1/6000
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dc.contributor.authorRai, Ranjita-
dc.contributor.authorShangpliang, H. Nakibapher Jones-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T10:16:53Z-
dc.date.available2018-05-18T10:16:53Z-
dc.date.issued2016-12-03-
dc.identifier.citationJournal of Ethnic Foods 3, 2016: 270-275en_US
dc.identifier.issn2352-6181-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6000-
dc.language.isoenen_US
dc.subjectChurpien_US
dc.subjectDahien_US
dc.subjectMohien_US
dc.subjectEastern Himalayasen_US
dc.subjectFermented Foodsen_US
dc.titleNaturally Fermented Milk Products of the Eastern Himalayasen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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