Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/899
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dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2017-07-11T08:22:38Z-
dc.date.available2017-07-11T08:22:38Z-
dc.date.issued1992-
dc.identifier.uriTh583.30954:T153s-
dc.identifier.urihttp://hdl.handle.net/123456789/899-
dc.language.isoenen_US
dc.publisherUniversity of North Bengalen_US
dc.relation.ispartofseriesAccession Number;109593-
dc.subjectmicrofloraen_US
dc.subjectfermented foodsen_US
dc.titleStudies on the microflora of some traditional fermented foods of Darjeeling hills and Sikkimen_US
dc.title.alternativeSarkar, P Ken_US
dc.typeThesisen_US
Appears in Collections:Department of Botany

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03_acknowledgement.pdf63.69 kBAdobe PDFThumbnail
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04_contents.pdf152.78 kBAdobe PDFThumbnail
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05_chapter_01.pdf350.4 kBAdobe PDFThumbnail
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06_chapter_02.pdf1.31 MBAdobe PDFThumbnail
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07_chapter_03.pdf820.24 kBAdobe PDFThumbnail
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109593.pdfFull Thesis17.57 MBAdobe PDFThumbnail
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