Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products

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Thesis

Date

2006

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University of North Bengal

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Tamang, B. (2006). Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products [Doctoral thesis, University of North Bengal]. https://ir.nbu.ac.in/handle/123456789/907

Authors

Tamang, Buddhiman

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Tamang, J P

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Keywords

lactic acid, bacteria, bio preservation, vegetable

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198496

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TH 576.6482/T153r

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