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Results: 1-3 |
Results: 3
Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of theSikkim Himalayas
Authors: Tamang, JP Dewan, S Thapa, S Olasupo, NA Schillinger, U Wijaya, A Holzapfel, WH
Citation: Jp. Tamang et al., Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of theSikkim Himalayas, FOOD BIOTEC, 14(1-2), 2000, pp. 99-112
Development of pulverised starter for kinema production
Authors: Tamang, JP
Citation: Jp. Tamang, Development of pulverised starter for kinema production, J FD SCI M, 36(5), 1999, pp. 475-478
Effect of temperatures during pure culture fermentation of Kinema
Authors: Tamang, JP Nikkuni, S
Citation: Jp. Tamang et S. Nikkuni, Effect of temperatures during pure culture fermentation of Kinema, WORLD J MIC, 14(6), 1998, pp. 847-850
Risultati: 1-3 |