1. Shodhganga@INFLIBNET
  2. Annamalai University
  3. Department of Physics
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/48729
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dc.date.accessioned2015-08-26T12:21:59Z-
dc.date.available2015-08-26T12:21:59Z-
dc.date.issued2015-08-26-
dc.identifier.urihttp://hdl.handle.net/10603/48729-
dc.description.abstractnewlineen_US
dc.languageEnglishen_US
dc.rightsuniversityen_US
dc.titleStudies on lactic acid bacteria in improving food Fermentations and production of bacteriocinsen_US
dc.creator.researcherJayachitra, Jen_US
dc.subject.keywordfood Fermentationsen_US
dc.publisher.placeAnnamalai Nagaren_US
dc.publisher.universityAnnamalai Universityen_US
dc.publisher.institutionDepartment of Microbiology-
dc.date.registered10-7-2008en_US
dc.date.completed2013en_US
dc.format.accompanyingmaterialCDen_US
dc.source.universityUniversityen_US
dc.type.degreePh.D.en_US
Appears in Departments:Department of Physics

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c1.pdf66.55 kBAdobe PDFView/Open
c2.pdf1.61 MBAdobe PDFView/Open
c3.pdf291.82 kBAdobe PDFView/Open
c4.pdf16.67 MBAdobe PDFView/Open
certificate.pdf49.88 kBAdobe PDFView/Open
content.pdf55.56 kBAdobe PDFView/Open
figures.pdf28.12 kBAdobe PDFView/Open
index.pdf73.46 kBAdobe PDFView/Open
tables.pdf44.51 kBAdobe PDFView/Open
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