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/1/1031
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTamang, Jyoti Prakash, et al.-
dc.contributor.authorMukhopadhyay, Barun-
dc.contributor.authorPal, Baidyanath-
dc.date.accessioned2015-04-27T07:24:05Z-
dc.date.available2015-04-27T07:24:05Z-
dc.date.issued2007-
dc.identifier.citationJournal of Hill Research 20 (1), 2007en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1031-
dc.language.isoenen_US
dc.subjectFood Cultureen_US
dc.subjectFermented Food and Beveragesen_US
dc.titleFood Consumption in Sikkim With Special Reference to Traditional Fermented Foods and Beverages: A Micro Level Studyen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

Files in This Item:
File Description SizeFormat 
JHR-Suppl-Consumption (2007).pdf931.6 kBAdobe PDFView/Open
Show simple item record


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