First Page | Meta Content | |
---|---|---|
Document Date: 2009-02-11 11:30:16Open Document File Size: 89,60 KBShare Result on FacebookCityNew York / /CompanyTaylor / CRC Press / Francis Group / Sun / Food Microbiology Laboratory / Jyoti Prakash Tamang Food Microbiology Laboratory / /CountryGermany / Nepal / Japan / United States / Korea / China / India / / /FacilityNorth Bengal University / Sikkim Government College / Sikkim University / /IndustryTermfermented radish tap root product / mustard oil / ethnic fermented bamboo shoot products / ethnic fermented vegetable products / edible oil / fermented leafy vegetable product / chemical contents / food / fermented bamboo shoot product / matured bamboo shoot product / final product / radish tap root product / bamboo shoot products / ethnic fermented vegetable product / vegetable products / ethnic fermented bamboo tender shoot product / fermented cucumber product / fermented vegetable products / ethnic fermented topmost whole bamboo shoot product / ethnic fermented vegetables products / /NaturalFeatureMeghalaya hills / Darjeeling hills / Himalayan / /OrganizationSikkim University / North Bengal University / Sikkim Government College / /PersonAntonie van Leeuwenhoek / Appl Microbiol / /Position*Corresponding author / producer / dominant producer / /ProvinceOrStateMizoram / Arunachal Pradesh / Sikkim / New York / Manipur / Meghalaya / Nagaland / /RegionNorth East India / Northeast India / /SocialTag |