1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Botany
  4. Dr. Arun Kumar Rai
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/3636
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dc.contributor.authorRai, Arun Kumar-
dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorPalni, Uma-
dc.date.accessioned2016-02-15T06:31:49Z-
dc.date.available2016-02-15T06:31:49Z-
dc.date.issued2010-
dc.identifier.citationMeat Science 85, 2010: 560-567en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/3636-
dc.language.isoenen_US
dc.subjectEthnic Meat Productsen_US
dc.subjectHimalayasen_US
dc.subjectLABen_US
dc.subjectFermentation-Meaten_US
dc.titleMicrobiological Studies of Ethnic Meat Products of the Eastern Himalayasen_US
dc.typeArticleen_US
Appears in Collections:Dr. Arun Kumar Rai

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