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ADMINISTRATIVE DOCUMENTS
AUDIO/VIDEO COLLECTION
CONTENTS OF THE JOURNALS
E-RESOURCES
OPEN ACCESS RESOURCES
PROF. A C SINHA COLLECTION
QUESTION BANK
REPOSITORY ON NORTH-EAST REGION
SiDHELA सिधेला
SIKKIM
Sikkim University Faculty Publications
Sikkim University in Media
Theses & Dissertations
पूर्वोत्तर प्रभा , Poorvottar Prabha
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Results 1-9 of 9 (Search time: 0.003 seconds).
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Issue Date
Title
Author(s)
2012
Microbial Studies of Haria, a Traditional Rice Fermented Alcoholic Beverage of West Bengal
Sha, Shankar Prasad
2015
Health Benefits of Fermented Foods and Beverages
Tamang, Jyoti Prakash, Ed.
24-Mar-2016
Diversity of Microorganisms in Global Fermented Foods and Beverages
Tamang, Jyoti Prakash
;
Watanabe, Koichi
;
Holzapfel, Wilhelm H.
2010
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2013
Optimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented Food
Yonzan, Hannah
;
Tamang, Jyoti Prakash
2010
In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2014
To Study the Antibiotic Susceptibility Pattern of Isolates of Lactic Acid Bacteria from Gut of Healthy Individuals
Pradhan, Nilu
2011
Lactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western Himalayas
Oki, Kaihei
;
Rai, Arun Kumar
;
Sato, Sumie
;
Watanabe, Koiche
;
Tamang, Jyoti Prakash
2010
Microbiological Studies of Ethnic Meat Products of the Eastern Himalayas
Rai, Arun Kumar
;
Tamang, Jyoti Prakash
;
Palni, Uma
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Author
6
Tamang, Jyoti Prakash
2
Rai, Arun Kumar
2
Tamang, Buddhiman
1
Holzapfel, Wilhelm H.
1
Oki, Kaihei
1
Palni, Uma
1
Pradhan, Nilu
1
Sato, Sumie
1
Sha, Shankar Prasad
1
Tamang, Jyoti Prakash, Ed.
.
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Subject
2
Ethnic Meat Products
2
Gundruk
2
Himalayas
2
Khalpi
1
165 rRNA
1
Antibiotic Susceptibility Pattern
1
Bacillus
1
Cereal Fermentation
1
Fermentation
1
Fermentation Dynamics
.
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