Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/211932
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2018-08-10T08:56:02Z-
dc.date.available2018-08-10T08:56:02Z-
dc.identifier.urihttp://hdl.handle.net/10603/211932-
dc.description.abstractnewline
dc.format.extent55
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleINVESTIGATION OF THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES IN THE SOY BASED FERMENTED FOOD
dc.title.alternative
dc.creator.researcherBhuvaneswari P.
dc.description.note
dc.contributor.guideAhmed John S.
dc.publisher.placeTiruchirappalli
dc.publisher.universityBharathidasan University
dc.publisher.institutionDepartment of Botany
dc.date.registered2009
dc.date.completed2011
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
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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