Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/1313
Title: Microbiology of some legume-based traditional fermented foods of India
Other Titles: Sarkar, P K
Authors: Moktan, Bijoy
Keywords: Microbiology
fermented foods
Issue Date: 2009
Publisher: University of North Bengal
Series/Report no.: Accession Number;223059
URI: Th 583.740954:M716m
http://hdl.handle.net/123456789/1313
Appears in Collections:Department of Botany

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02_certificate.pdf26.82 kBAdobe PDFThumbnail
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03_acknowledgement.pdf69.25 kBAdobe PDFThumbnail
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04_picture odissa food.pdf131.48 kBAdobe PDFThumbnail
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05_content.pdf141.96 kBAdobe PDFThumbnail
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06_chapter_01.pdf242.15 kBAdobe PDFThumbnail
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07_chapter_02.pdf2.28 MBAdobe PDFThumbnail
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08_chapter_03.pdf893.03 kBAdobe PDFThumbnail
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09_chapter_04.pdf5.12 MBAdobe PDFThumbnail
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10_chapter_05.pdf1.78 MBAdobe PDFThumbnail
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11_chapter_06.pdf365.93 kBAdobe PDFThumbnail
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12_bibliography.pdf1.43 MBAdobe PDFThumbnail
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13_subject index.pdf295.05 kBAdobe PDFThumbnail
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223059.pdfFull Thesis12.82 MBAdobe PDFThumbnail
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