1. Shodhganga@INFLIBNET
  2. Bodoland University
  3. Department of Biotechnology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/495563
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-06-30T05:24:03Z-
dc.date.available2023-06-30T05:24:03Z-
dc.identifier.urihttp://hdl.handle.net/10603/495563-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleMicrrobial and Biochemical study of Fermented fish Nepham Traditionally Prepared by Bodo Tribe of Kokrajhar Assam
dc.title.alternative
dc.creator.researcherNarzary,Yutika
dc.subject.keywordBiotechnology and Applied Microbiology,Fermented Fish,Nepham
dc.subject.keywordLife Sciences
dc.subject.keywordMicrobiology
dc.description.note
dc.contributor.guideDas,Sandeep
dc.publisher.placekokrajhar
dc.publisher.universityBodoland University
dc.publisher.institutionDepartment of Biotechnology
dc.date.registered2015
dc.date.completed2022
dc.date.awarded2022
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Biotechnology

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01_title page.pdfAttached File20.04 kBAdobe PDFView/Open
02_priliminary page.pdf533.64 kBAdobe PDFView/Open
03_content.pdf287.04 kBAdobe PDFView/Open
04_abstract.pdf257.36 kBAdobe PDFView/Open
05_chapter-1.pdf108.77 kBAdobe PDFView/Open
06_chapter-2.pdf207.73 kBAdobe PDFView/Open
07_chapter-3.pdf153.71 kBAdobe PDFView/Open
08_chapter-4.pdf3.53 MBAdobe PDFView/Open
09_chapter-5.pdf194.81 kBAdobe PDFView/Open
10_chapter-6.pdf57.86 kBAdobe PDFView/Open
11_chapter-7.pdf308.28 kBAdobe PDFView/Open
12_annexure.pdf13.79 MBAdobe PDFView/Open
80_recommendation.pdf375.94 kBAdobe PDFView/Open
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