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/1/1348
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DC FieldValueLanguage
dc.contributor.authorThapa, Namrata-
dc.contributor.authorPal, Joydeb-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T07:35:30Z-
dc.date.available2015-05-08T07:35:30Z-
dc.date.issued2006-
dc.identifier.citationInternational Journal of Food Microbiology 107, 2006: 33-38en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1348-
dc.language.isoenen_US
dc.subjectTraditional Fish Productsen_US
dc.subjectSukako Maachaen_US
dc.subjectGnuchien_US
dc.subjectSidraen_US
dc.subjectSukutien_US
dc.subjectLactic Acid Bacteriaen_US
dc.titlePhenotypic Identification and Technological Properties of Lactic Acid Bacteria Isolated from Traditionally Processed Fish Products of the Eastern Himalayasen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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