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/1/1360
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dc.contributor.authorTamang, Buddhiman-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T09:34:45Z-
dc.date.available2015-05-08T09:34:45Z-
dc.date.issued2009-
dc.identifier.citationIndian Journal of Traditional Knowledge 8 (1), Jan. 2009: 89-95en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1360-
dc.language.isoenen_US
dc.subjectEthnic Fermented Vegetablesen_US
dc.subjectBiopreservationen_US
dc.subjectLABen_US
dc.subjectGundruken_US
dc.subjectSinkien_US
dc.subjectGoyangen_US
dc.subjectKhalpien_US
dc.subjectInziangsangen_US
dc.subjectMesuen_US
dc.subjectSoidonen_US
dc.subjectSoibumen_US
dc.subjectSoijimen_US
dc.subjectEkungen_US
dc.subjectEupen_US
dc.subjectHirringen_US
dc.subjectAnishien_US
dc.subjectLung-siejen_US
dc.subjectNorth East Indiaen_US
dc.titleTraditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food Resourcesen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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