Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/211932
Title: INVESTIGATION OF THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES IN THE SOY BASED FERMENTED FOOD
Researcher: Bhuvaneswari P.
Guide(s): Ahmed John S.
Keywords: 
University: Bharathidasan University
Completed Date: 2011
Abstract: newline
Pagination: 55
URI: http://hdl.handle.net/10603/211932
Appears in Departments:Department of Botany

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10.chapter-3.pdfAttached File124.21 kBAdobe PDFView/Open
11.chaptere-4.pdf1.14 MBAdobe PDFView/Open
12.chapter-5.pdf109.58 kBAdobe PDFView/Open
13.chapter-6.pdf66.26 kBAdobe PDFView/Open
14.chapter-7.pdf135.82 kBAdobe PDFView/Open
1.title.pdf59.2 kBAdobe PDFView/Open
2.certificate.pdf105.05 kBAdobe PDFView/Open
3.declaration.pdf46.16 kBAdobe PDFView/Open
4.acknowledgement.pdf46.49 kBAdobe PDFView/Open
5.content.pdf46.71 kBAdobe PDFView/Open
6.table.pdf54.61 kBAdobe PDFView/Open
7.abbreviation.pdf47.07 kBAdobe PDFView/Open
8.chapter-1.pdf89.2 kBAdobe PDFView/Open
9.chapter-2.pdf129.82 kBAdobe PDFView/Open
appendiex.pdf1.36 MBAdobe PDFView/Open


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