Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/7008

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DC Field	Value	Language
dc.contributor.author	Chettri, R	-
dc.contributor.author	Tamang, J.P	-
dc.date.accessioned	2020-09-10T08:35:04Z	-
dc.date.available	2020-09-10T08:35:04Z	-
dc.date.issued	2015	-
dc.identifier.citation	International Journal of Food Microbiology 197, 2015	en_US
dc.identifier.uri	http://dspace.cus.ac.in/jspui/handle/1/7008	-
dc.title	Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India	en_US
Appears in Collections:	Publication indexed in Scopus

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