1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Scopus
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/7098
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTamang, J.P-
dc.contributor.authorTamang, B-
dc.contributor.authorSchillinger, U-
dc.contributor.authorGuigas, C-
dc.contributor.authorHolzapfel, W.H-
dc.date.accessioned2020-09-18T09:24:02Z-
dc.date.available2020-09-18T09:24:02Z-
dc.date.issued2009-
dc.identifier.citationInternational Journal of Food Microbiology 135(1), 2009en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/7098-
dc.titleFunctional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayasen_US
Appears in Collections:Publication indexed in Scopus

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.