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Citation: Jp. Tamang et Pk. Sarkar, MICROBIOLOGY OF MESU, A TRADITIONAL FERMENTED BAMBOO SHOOT PRODUCT, International journal of food microbiology, 29(1), 1996, pp. 49-58
Citation: Pk. Sarkar et Jp. Tamang, CHANGES IN THE MICROBIAL PROFILE AND PROXIMATE COMPOSITION DURING NATURAL AND CONTROLLED FERMENTATIONS OF SOYBEANS TO PRODUCE KINEMA, Food microbiology, 12(4), 1995, pp. 317-325
Citation: Pk. Sarkar et Jp. Tamang, THE INFLUENCE OF PROCESS VARIABLES AND INOCULUM COMPOSITION ON THE SENSORY QUALITY OF KINEMA, Food microbiology, 11(4), 1994, pp. 317-325
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