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/1/3836
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dc.contributor.authorTamang, Jyoti Prakash ... Tamang, Buddhiman ... Rai, Arun Kumar, [et al.]-
dc.date.accessioned2016-02-22T09:39:30Z-
dc.date.available2016-02-22T09:39:30Z-
dc.date.issued2012-
dc.identifier.citationIndian Journal of Traditional Knowledge 11 (1), 2012: 7-25en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/3836-
dc.language.isoenen_US
dc.subjectEthnic Fermented Foodsen_US
dc.subjectAlcoholic Beveragesen_US
dc.subjectNorth East Indiaen_US
dc.subjectMicroorganismsen_US
dc.titleMicroorganisms and Nutritional Value of Ethnic Fermented Foods and Alcoholic Beverages of North East Indiaen_US
dc.typeArticleen_US
Appears in Collections:Dr. Arun Kumar Rai

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