Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/1139
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dc.contributor.authorThapa, Saroj-
dc.date.accessioned2017-07-17T11:25:52Z-
dc.date.available2017-07-17T11:25:52Z-
dc.date.issued2001-
dc.identifier.uriTh663.095497:T367m-
dc.identifier.urihttp://hdl.handle.net/123456789/1139-
dc.language.isoenen_US
dc.publisherUniversity of North Bengalen_US
dc.relation.ispartofseriesAccession Number;148354-
dc.subjectMicrobiologicalen_US
dc.subjectbiochemicalen_US
dc.subjectbeveragesen_US
dc.subjectfermenteden_US
dc.titleMicrobiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayasen_US
dc.title.alternativeTamang, Jyoti Prasaden_US
dc.typeThesisen_US
Appears in Collections:Department of Botany

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02_certificate.pdf20.66 kBAdobe PDFThumbnail
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03_acknowlowledgement.pdf55.15 kBAdobe PDFThumbnail
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04_contents.pdf80.42 kBAdobe PDFThumbnail
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05_chapter_1.pdf90.51 kBAdobe PDFThumbnail
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06_chapter_2.pdf409.16 kBAdobe PDFThumbnail
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07_chapter_3.pdf575.7 kBAdobe PDFThumbnail
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08_chapter_4.pdf2.15 MBAdobe PDFThumbnail
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09_chapter_5.pdf464.17 kBAdobe PDFThumbnail
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10_summary.pdf174.61 kBAdobe PDFThumbnail
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11_bibliography.pdf346.88 kBAdobe PDFThumbnail
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148354.pdfFull Thesis4.34 MBAdobe PDFThumbnail
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