1. Sikkim University
  2. REPOSITORY ON NORTH-EAST REGION
  3. Sikkim
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/4200
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dc.contributor.authorRai, Arun Kumar-
dc.date.accessioned2016-03-22T11:30:19Z-
dc.date.available2016-03-22T11:30:19Z-
dc.date.issued2008-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/4200-
dc.language.isoenen_US
dc.publisherKumaun Univeristyen_US
dc.subjectFood Microbiologyen_US
dc.subjectFermented Foodsen_US
dc.subjectTraditional Meat Productsen_US
dc.subjectSikkimen_US
dc.subjectKumaunen_US
dc.titleMicrobiology of Traditional Meat Products of Sikkim and Kumaun Himalayaen_US
dc.typeThesisen_US
Appears in Collections:Sikkim

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