1. Sikkim University
  2. REPOSITORY ON NORTH-EAST REGION
  3. Himalayan Studies
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/119
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dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2014-06-28T06:18:12Z-
dc.date.available2014-06-28T06:18:12Z-
dc.date.issued2010-
dc.identifier.isbn9781420093247-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/119-
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.subjectHimalayasen_US
dc.subjectFermented foodsen_US
dc.subjectEthnic propleen_US
dc.subjectFood cultureen_US
dc.subjectMicrobiologyen_US
dc.subjectFermented vegetablesen_US
dc.subjectFermented legumesen_US
dc.subjectFermented milksen_US
dc.subjectFermented ceralsen_US
dc.subjectEthnic fish productsen_US
dc.subjectEthnic meat productsen_US
dc.subjectEthnic alcoholic beveragesen_US
dc.subjectAlcohol distillationen_US
dc.titleHimalayan Fermented Foodsen_US
dc.title.alternativeMicrobiology, Nutrition, and Ethnic Valuesen_US
dc.typeBooken_US
Appears in Collections:Himalayan Studies

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