Studies on the microflora of some traditional fermented foods of Darjeeling hills and Sikkim

Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/899

Full metadata record

DC Field	Value	Language
dc.contributor.author	Tamang, Jyoti Prakash	-
dc.date.accessioned	2017-07-11T08:22:38Z	-
dc.date.available	2017-07-11T08:22:38Z	-
dc.date.issued	1992	-
dc.identifier.uri	Th583.30954:T153s	-
dc.identifier.uri	http://ir.nbu.ac.in/handle/123456789/899	-
dc.language.iso	en	en_US
dc.publisher	University of North Bengal	en_US
dc.relation.ispartofseries	Accession Number;109593	-
dc.subject	microflora	en_US
dc.subject	fermented foods	en_US
dc.title	Studies on the microflora of some traditional fermented foods of Darjeeling hills and Sikkim	en_US
dc.title.alternative	Sarkar, P K	en_US
dc.type	Thesis	en_US
Appears in Collections:	Department of Botany

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01_title.pdf		92.09 kB	Adobe PDF	View/Open
02_certificate.pdf		26.45 kB	Adobe PDF	View/Open
03_acknowledgement.pdf		63.69 kB	Adobe PDF	View/Open
04_contents.pdf		152.78 kB	Adobe PDF	View/Open
05_chapter_01.pdf		350.4 kB	Adobe PDF	View/Open
06_chapter_02.pdf		1.31 MB	Adobe PDF	View/Open
07_chapter_03.pdf		820.24 kB	Adobe PDF	View/Open
08_chapter_04.pdf		11.52 MB	Adobe PDF	View/Open
09_chapter_05.pdf		946.82 kB	Adobe PDF	View/Open
10_chapter_06.pdf		215.32 kB	Adobe PDF	View/Open
11_chapter_07.pdf		1.36 MB	Adobe PDF	View/Open
109593.pdf	Full Thesis	17.57 MB	Adobe PDF	View/Open