Microbial and biochemical assessment of fermented vegetable food gundruk and sinki with special reference to Nepali community of Manipur

dc.contributor.guide	Chhetry, Gopal Kr Niroula
dc.coverage.spatial	Life Science
dc.creator.researcher	Lairenlakpam, Sucheta
dc.date.accessioned	2017-05-12T11:23:59Z
dc.date.available	2017-05-12T11:23:59Z
dc.date.awarded	n.d.
dc.date.completed	2004
dc.date.registered	n.d.
dc.description.abstract	None
dc.description.note	Reference p.171-203 and appendix given
dc.format.accompanyingmaterial	None
dc.format.dimensions	-
dc.format.extent	203p.
dc.identifier.uri	http://hdl.handle.net/10603/149304
dc.language	English
dc.publisher.institution	Department of Life Science
dc.publisher.place	Imphal
dc.publisher.university	Manipur University
dc.relation	-
dc.rights	university
dc.source.inflibnet	INFLIBNET
dc.subject.keyword	Biochemical
dc.subject.keyword	Microbial
dc.subject.keyword	Vegetable
dc.title	Microbial and biochemical assessment of fermented vegetable food gundruk and sinki with special reference to Nepali community of Manipur
dc.title.alternative	-
dc.type.degree	Ph.D.