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/1/1353
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dc.contributor.authorThapa, S.-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T08:05:22Z-
dc.date.available2015-05-08T08:05:22Z-
dc.date.issued2006-
dc.identifier.citationIndian Journal of Micrbiology 46 (4), Dec. 2006: 333-341en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1353-
dc.language.isoenen_US
dc.subjectKodo ko Jaanren_US
dc.subjectFinger Milleten_US
dc.subjectYeastsen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectFermented Alcoholic Bevaragesen_US
dc.subjectSikkimen_US
dc.subjectDarjeelingen_US
dc.titleMicrobiological and Physio-Chemical Changes During Fermentation of Kodo ko Jaanr, A traditional Alcoholic beverage of the Darjeeling Hills and Sikkimen_US
dc.typeArticleen_US
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