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/10603/165809
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2017-07-28T12:14:55Z-
dc.date.available2017-07-28T12:14:55Z-
dc.identifier.urihttp://hdl.handle.net/10603/165809-
dc.description.abstract
dc.format.extent419p.
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleMicrobiological Evalution of turangbai and bekang ethnic fermented soybean foods of North East India
dc.title.alternative
dc.creator.researcherChettri, Rajen
dc.subject.keywordfermented soybean
dc.subject.keywordfoods
dc.subject.keywordMicrobiological Evalution
dc.subject.keywordturangbai and bekang
dc.description.note
dc.contributor.guideTamang, Jyoti Prasad
dc.publisher.placeDarjeeling
dc.publisher.universityUniversity of North Bengal
dc.publisher.institutionDepartment of Botany
dc.date.registeredNot Available
dc.date.completed2012
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:
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01_title.pdfAttached File30.72 kBAdobe PDFView/Open
02_dedicated.pdf147.63 kBAdobe PDFView/Open
03_acknowledgement.pdf158.34 kBAdobe PDFView/Open
04_contents.pdf128.29 kBAdobe PDFView/Open
05_chapter_01.pdf444.63 kBAdobe PDFView/Open
06_chapter_02.pdf1.29 MBAdobe PDFView/Open
07_chapter_03.pdf1.44 MBAdobe PDFView/Open
08_chapter_04.pdf11.83 MBAdobe PDFView/Open
09_chapter_05.pdf1.26 MBAdobe PDFView/Open
10_chapter_06.pdf218.13 kBAdobe PDFView/Open
11_bibliography.pdf1.61 MBAdobe PDFView/Open
12_publications.pdf1.08 MBAdobe PDFView/Open
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