1. Sikkim University

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Results 1-10 of 13 (Search time: 0.01 seconds).
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Issue DateTitleAuthor(s)
Jan-2012Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East IndiaTamang, Jyoti Prakash; Tamang, Namrata; Thapa, Saroj; Dewan, Sailendra; Tamang, Buddhiman; Yonzan, Hannah; Rai, Arun Kumar; Chettri, Rajen; Chakrabarty, Jayasree; Kharel, Niki
2008Microbiology of Traditional Meat Products of Sikkim and Kumaun HimalayaRai, Arun Kumar
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
2010Nutritional Value of Lesser-Known Ethnic Meat Products of the HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
2010Microbiological Studies of Ethnic Meat Products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
Oct-2011Lactic acid bacteria isolated from ethnic preserved meat products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koichi; Tamang, Jyoti Prakash
2011Lactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koiche; Tamang, Jyoti Prakash
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash

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