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/1/3083
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dc.contributor.authorTamang, Jyoti Prakash, Ed.-
dc.date.accessioned2015-08-01T06:49:44Z-
dc.date.available2015-08-01T06:49:44Z-
dc.date.issued2015-
dc.identifier.isbn9781466588097-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/3083-
dc.language.isoenen_US
dc.publisherBoca Raton: CRC Pressen_US
dc.subjectMicrobiologyen_US
dc.subjectFermented Foodsen_US
dc.subjectFermented Beveragesen_US
dc.subjectLABen_US
dc.subjectNutritional Value-Fermented Foodsen_US
dc.titleHealth Benefits of Fermented Foods and Beveragesen_US
dc.typeBooken_US
Appears in Collections:Prof Jyoti Prakash Tamang

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