1. Shodhganga@INFLIBNET
  2. University of North Bengal
  3. Department of Botany
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/149687
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2017-05-16T09:45:09Z-
dc.date.available2017-05-16T09:45:09Z-
dc.identifier.urihttp://hdl.handle.net/10603/149687-
dc.description.abstract
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleMicrobiology of some legume based traditional fermented foods of India
dc.title.alternative
dc.creator.researcherMoktan, Bijoy
dc.subject.keywordfermented foods
dc.description.note
dc.contributor.guideSarkar, P K
dc.publisher.placeDarjeeling
dc.publisher.universityUniversity of North Bengal
dc.publisher.institutionDepartment of Botany
dc.date.registeredNA
dc.date.completed
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Botany

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File19.33 kBAdobe PDFView/Open
02_certificate.pdf26.82 kBAdobe PDFView/Open
03_acknowledgement.pdf69.25 kBAdobe PDFView/Open
04_picture odissa food.pdf131.48 kBAdobe PDFView/Open
05_content.pdf141.96 kBAdobe PDFView/Open
06_chapter_01.pdf242.15 kBAdobe PDFView/Open
07_chapter_02.pdf2.28 MBAdobe PDFView/Open
08_chapter_03.pdf893.03 kBAdobe PDFView/Open
09_chapter_04.pdf5.12 MBAdobe PDFView/Open
10_chapter_05.pdf1.78 MBAdobe PDFView/Open
11_chapter_06.pdf365.93 kBAdobe PDFView/Open
12_bibliography.pdf1.43 MBAdobe PDFView/Open
13_subject index.pdf295.05 kBAdobe PDFView/Open
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