Fibrinolytic enzymes in traditional fermented foods of Northeast India and associated microorganisms

dc.contributor.guide	Jeyaram Kumaraswamy and Ahmed Giasuddin
dc.coverage.spatial	Biotechnology
dc.creator.researcher	Singh Thangjam Anand
dc.date.accessioned	2016-02-29T06:00:54Z
dc.date.available	2016-02-29T06:00:54Z
dc.date.awarded	2015
dc.date.completed
dc.date.registered
dc.description.abstract	newline
dc.description.note	Summary p.196-201, References p.202-223
dc.format.accompanyingmaterial	None
dc.format.dimensions	32 cm.
dc.format.extent	234 p.
dc.identifier.uri	http://hdl.handle.net/10603/73402
dc.language	English
dc.publisher.institution	Department of Biotechnology
dc.publisher.place	Guwahati
dc.publisher.university	Gauhati University
dc.relation	n.d.
dc.rights	university
dc.source.university	University
dc.subject.keyword	Fermented foods
dc.subject.keyword	Fibrinolytic enzymes
dc.subject.keyword	Microorganisms
dc.subject.keyword	North-east India
dc.subject.keyword	Traditional fermented foods
dc.title	Fibrinolytic enzymes in traditional fermented foods of Northeast India and associated microorganisms
dc.title.alternative
dc.type.degree	Ph.D.