Microbiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayas

Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/1139

Full metadata record

DC Field	Value	Language
dc.contributor.author	Thapa, Saroj	-
dc.date.accessioned	2017-07-17T11:25:52Z	-
dc.date.available	2017-07-17T11:25:52Z	-
dc.date.issued	2001	-
dc.identifier.uri	Th663.095497:T367m	-
dc.identifier.uri	http://ir.nbu.ac.in/handle/123456789/1139	-
dc.language.iso	en	en_US
dc.publisher	University of North Bengal	en_US
dc.relation.ispartofseries	Accession Number;148354	-
dc.subject	Microbiological	en_US
dc.subject	biochemical	en_US
dc.subject	beverages	en_US
dc.subject	fermented	en_US
dc.title	Microbiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayas	en_US
dc.title.alternative	Tamang, Jyoti Prasad	en_US
dc.type	Thesis	en_US
Appears in Collections:	Department of Botany

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File	Description	Size	Format
01_title.pdf		14.61 kB	Adobe PDF	View/Open
02_certificate.pdf		20.66 kB	Adobe PDF	View/Open
03_acknowlowledgement.pdf		55.15 kB	Adobe PDF	View/Open
04_contents.pdf		80.42 kB	Adobe PDF	View/Open
05_chapter_1.pdf		90.51 kB	Adobe PDF	View/Open
06_chapter_2.pdf		409.16 kB	Adobe PDF	View/Open
07_chapter_3.pdf		575.7 kB	Adobe PDF	View/Open
08_chapter_4.pdf		2.15 MB	Adobe PDF	View/Open
09_chapter_5.pdf		464.17 kB	Adobe PDF	View/Open
10_summary.pdf		174.61 kB	Adobe PDF	View/Open
11_bibliography.pdf		346.88 kB	Adobe PDF	View/Open
148354.pdf	Full Thesis	4.34 MB	Adobe PDF	View/Open