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/1/1038
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorSarkar, Prabir K-
dc.contributor.authorHeiseltine, Clifford W-
dc.date.accessioned2015-04-27T09:49:18Z-
dc.date.available2015-04-27T09:49:18Z-
dc.date.issued1988-
dc.identifier.citationJournal of Science, Food and Agriculture 44 1988: 375-385en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1038-
dc.language.isoenen_US
dc.subjectFermented Food and Beveragesen_US
dc.subjectDarjeelingen_US
dc.subjectSikkimen_US
dc.titleTraditional Fermented Foods and Beverages of Darjeeling and Sikkim: A Reviewen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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