Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/114455
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DC FieldValueLanguage
dc.coverage.spatialBiotechnology
dc.date.accessioned2016-10-17T07:06:52Z-
dc.date.available2016-10-17T07:06:52Z-
dc.identifier.urihttp://hdl.handle.net/10603/114455-
dc.description.abstractAbstract not available
dc.format.extentxiii, 171p.
dc.languageEnglish
dc.relation143-171
dc.rightsuniversity
dc.titleUtilization of sohiong prunus nepalensis for production of fermented and non fermented value added products
dc.title.alternative
dc.creator.researcherBagchi, Bandita
dc.subject.keywordFermeted
dc.subject.keywordSensory
dc.subject.keywordMicrobiological
dc.subject.keywordIngredient
dc.subject.keywordProtocol
dc.description.noteData not available
dc.contributor.guideDeka, Bidyut C
dc.publisher.placeGuwahati
dc.publisher.universityGauhati University
dc.publisher.institutionDepartment of Biotechnology
dc.date.registeredn.d.
dc.date.completed31/12/2014
dc.date.awardedn.d.
dc.format.dimensions30cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Biotechnology

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File23.11 kBAdobe PDFView/Open
02_certificate.pdf66.13 kBAdobe PDFView/Open
03_declaration.pdf21.56 kBAdobe PDFView/Open
04_dedication.pdf6.13 kBAdobe PDFView/Open
05_acknowledgement.pdf42.34 kBAdobe PDFView/Open
06_content.pdf69.23 kBAdobe PDFView/Open
07_abbreviation.pdf33.87 kBAdobe PDFView/Open
08_list of table.pdf60.64 kBAdobe PDFView/Open
09_list of figures.pdf35.51 kBAdobe PDFView/Open
10_chapter 1.pdf523.74 kBAdobe PDFView/Open
11_chapter 2.pdf1.56 MBAdobe PDFView/Open
12_chapter 3.pdf1.28 MBAdobe PDFView/Open
13_chapter 4.pdf2.23 MBAdobe PDFView/Open
14_discussion.pdf859.42 kBAdobe PDFView/Open
15_summary and conclusions.pdf207.97 kBAdobe PDFView/Open
16_bibliography.pdf1.02 MBAdobe PDFView/Open
17_appendix.pdf983.95 kBAdobe PDFView/Open


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