1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Microbiology
  4. Prof Jyoti Prakash Tamang
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/1349
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dc.contributor.authorTamang, Jyoti Prakash [et al.]
dc.date.accessioned2015-05-08T07:40:34Z
dc.date.available2015-05-08T07:40:34Z
dc.date.issued2009
dc.identifier.citationInternational Journal of Food Microbiology 135, 2009: 28-33en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1349
dc.language.isoenen_US
dc.subjectFunctional Propertiesen_US
dc.subjectLABen_US
dc.subjectFermented Vegetablesen_US
dc.subjectHimalayasen_US
dc.titleFunctional Properties of Lactic Acid Bacteria Isolated from Ethnic Fermented Vegetables of the Himalayasen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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