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/1/1354
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dc.contributor.authorChakrabarty, Jayasree-
dc.contributor.authorSharma, G. D.-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T08:11:28Z-
dc.date.available2015-05-08T08:11:28Z-
dc.date.issued2014-
dc.identifier.citationIndian Journal of Traditional Knowledge 13 (4), Oct. 2014: 706-715en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1354-
dc.language.isoenen_US
dc.subjectProduct Characterizationen_US
dc.subjectFermented Food and Beveragesen_US
dc.subjectAssamen_US
dc.subjectTraditional Technologyen_US
dc.titleTraditional Technology and Product Characterization of Some Lesser-Known Ethnic Fermented Foods and Beverages of North Cachar Hills District of Assamen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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