Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/907
Title: Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products
Other Titles: Tamang, J P
Authors: Tamang, Buddhiman
Keywords: lactic acid
bacteria
bio preservation
vegetable
Issue Date: 2006
Publisher: University of North Bengal
Series/Report no.: Accession Number;198496
URI: Th 576.6482:T153r
http://hdl.handle.net/123456789/907
Appears in Collections:Department of Botany

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02_certificate.pdf35.88 kBAdobe PDFThumbnail
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03_acknowledgement.pdf89.73 kBAdobe PDFThumbnail
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04_contents.pdf47.09 kBAdobe PDFThumbnail
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05_chapter_01.pdf193.51 kBAdobe PDFThumbnail
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06_chapter_02.pdf734.59 kBAdobe PDFThumbnail
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07_chapter_03.pdf958.47 kBAdobe PDFThumbnail
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08_chapter_04.pdf7.87 MBAdobe PDFThumbnail
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09__chapter_05.pdf625.21 kBAdobe PDFThumbnail
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10_summary.pdf135.1 kBAdobe PDFThumbnail
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11_bibliography.pdf1.09 MBAdobe PDFThumbnail
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198496.pdfFull Thesis13.11 MBAdobe PDFThumbnail
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