Studies on the microflora of some traditional fermented foods of Darjeeling hills and Sikkim

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dc.contributor.guideSarkar, P K
dc.coverage.spatial
dc.creator.researcherTamang, Jyoti Prakash
dc.date.accessioned2017-04-21T12:04:37Z
dc.date.available2017-04-21T12:04:37Z
dc.date.awarded
dc.date.completed
dc.date.registeredN.A
dc.description.abstract
dc.description.note
dc.format.accompanyingmaterialDVD
dc.format.dimensions
dc.format.extent
dc.identifier.urihttp://hdl.handle.net/10603/147217
dc.languageEnglish
dc.publisher.institutionDepartment of Botany
dc.publisher.placeDarjeeling
dc.publisher.universityUniversity of North Bengal
dc.relation
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordmicroflora
dc.titleStudies on the microflora of some traditional fermented foods of Darjeeling hills and Sikkim
dc.title.alternative
dc.type.degreePh.D.

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