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/1/7078
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dc.contributor.authorTamang, J.P-
dc.contributor.authorTamang, N-
dc.contributor.authorThapa, S-
dc.contributor.authorDewan, S-
dc.contributor.authorTamang, B-
dc.contributor.authorYonzan, H-
dc.contributor.authorRai, A.K-
dc.contributor.authorChettri, R-
dc.contributor.authorChakrabarty, J-
dc.contributor.authorKharel, N-
dc.date.accessioned2020-09-18T08:02:55Z-
dc.date.available2020-09-18T08:02:55Z-
dc.date.issued2012-
dc.identifier.citationIndian Journal of Traditional Knowledge 11(1), 2012en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/7078-
dc.titleMicroorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East Indiaen_US
Appears in Collections:Publication indexed in Scopus

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