Microbiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayas

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dc.contributor.advisorTamang, Jyoti Prasad
dc.contributor.authorThapa, Saroj
dc.date.accessioned2017-07-17T11:25:52Z
dc.date.available2017-07-17T11:25:52Z
dc.date.issued2001
dc.identifier.accn148354
dc.identifier.cnTH 663.095497/T367m
dc.identifier.urihttps://ir.nbu.ac.in/handle/123456789/1139
dc.language.isoenen_US
dc.publisherUniversity of North Bengalen_US
dc.subjectMicrobiologicalen_US
dc.subjectbiochemicalen_US
dc.subjectbeveragesen_US
dc.subjectfermenteden_US
dc.titleMicrobiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayasen_US
dc.typeThesisen_US

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