1. Sikkim University
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Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6735
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dc.contributor.authorRai, A. K-
dc.contributor.authorTamang, J. P.-
dc.date.accessioned2020-08-04T05:48:59Z-
dc.date.available2020-08-04T05:48:59Z-
dc.date.issued2017-06-
dc.identifier.citationJournal of Scientific & Industrial Research 76(6), 2017: 351-354en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6735-
dc.titlePrevalence of taphylococcus and Micrococcus in Traditionally Prepared Meat Productsen_US
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