1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Scopus
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6866
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGhatani, K-
dc.contributor.authorTamang, B-
dc.date.accessioned2020-08-20T06:27:53Z-
dc.date.available2020-08-20T06:27:53Z-
dc.date.issued2017-
dc.identifier.citationFood Biotechnology 31(3), 2017en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6866-
dc.titleAssessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachuen_US
Appears in Collections:Publication indexed in Scopus

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.