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/1/6005
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dc.contributor.authorRai, Arun Kumar-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T11:14:57Z-
dc.date.available2018-05-18T11:14:57Z-
dc.date.issued2017-06-
dc.identifier.citationJournal of Scientific and Industrial Research 76 (June) 2017: 351-354en_US
dc.identifier.issn0975-1084 (Online); 0022-4456 (Print)-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6005-
dc.language.isoenen_US
dc.subjectStaphylococcusen_US
dc.subjectMicrococcusen_US
dc.subjectFTOen_US
dc.subjectEthnic Meat Productsen_US
dc.titlePrevalence of Staphylococcus and Micrococcus in Traditionally Prepared Meat Productsen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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