Role of lactic acid bacteria in formentation and bio preservation of traditional vegetable products

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dc.contributor.guideTamang, Jyoti Prakash
dc.coverage.spatial
dc.creator.researcherTamang, Buddhiman
dc.date.accessioned2017-04-21T12:09:07Z
dc.date.available2017-04-21T12:09:07Z
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/10603/147248
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.keywordacid bacteria
dc.titleRole of lactic acid bacteria in formentation and bio preservation of traditional vegetable products
dc.title.alternative
dc.type.degreePh.D.

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