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/1/1369
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dc.contributor.authorChettri, Rajen-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T10:20:15Z-
dc.date.available2015-05-08T10:20:15Z-
dc.date.issued2008-
dc.identifier.citationJournal of Hill Research 21 (1), 2008: 1-7en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1369-
dc.language.isoenen_US
dc.subjectMaseuraen_US
dc.subjectEthnic Fermented Foodsen_US
dc.subjectFermented Legumesen_US
dc.subjectSikkimen_US
dc.titleMicrobiological Evaluation of Maseura, an Ethnic Fermented Legume-Based Condiment of Sikkimen_US
dc.typeArticleen_US
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