Survivability and Growth of food borne bacterial pathogens as influenced by processing technologies during the production and storage of some legume  based traditional foods of India

dc.contributor.guide	Sarkar, P K
dc.coverage.spatial
dc.creator.researcher	Rakshit, Mousumi
dc.date.accessioned	2017-09-22T04:55:25Z
dc.date.available	2017-09-22T04:55:25Z
dc.date.awarded
dc.date.completed	2014
dc.date.registered	Not Available
dc.description.abstract
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	129p.
dc.identifier.uri	http://hdl.handle.net/10603/172014
dc.language	English
dc.publisher.institution	Department of Botany
dc.publisher.place	Darjeeling
dc.publisher.university	University of North Bengal
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	food borne bacteria
dc.subject.keyword	processing technology
dc.subject.keyword	traditional foods
dc.title	Survivability and Growth of food borne bacterial pathogens as influenced by processing technologies during the production and storage of some legume based traditional foods of India
dc.title.alternative
dc.type.degree	Ph.D.