Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products
| dc.contributor.advisor | Tamang, J P | |
| dc.contributor.author | Tamang, Buddhiman | |
| dc.date.accessioned | 2017-07-11T09:50:54Z | |
| dc.date.available | 2017-07-11T09:50:54Z | |
| dc.date.issued | 2006 | |
| dc.identifier.accn | 198496 | |
| dc.identifier.cn | TH 576.6482/T153r | |
| dc.identifier.uri | https://ir.nbu.ac.in/handle/123456789/907 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of North Bengal | en_US |
| dc.subject | lactic acid | en_US |
| dc.subject | bacteria | en_US |
| dc.subject | bio preservation | en_US |
| dc.subject | vegetable | en_US |
| dc.title | Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products | en_US |
| dc.type | Thesis | en_US |
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