Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources

Tamang, Buddhiman and Jyoti Prakash Tamang (2009) Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources. [Publication]

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Item Type: Publication
Author(s): Tamang, Buddhiman and Jyoti Prakash Tamang
Author(s) order (without accents): Tamang Buddhiman and Jyoti Prakash Tamang
Title order (without accents): Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources
Type of publication: Article / Letter to editor
Language: English
Published in: Indian Journal of Traditional Knowledge 8, 1, 89--95
Location: internet
Additional info: lactic acid fermentation is used for biopreservation
Checked: yes
ReferenceID: 218t
Date Deposited: 07 Jul 2017 12:33
Last Modified: 07 Jul 2017 12:33
URI: http://indianmedicine.eldoc.ub.rug.nl/id/eprint/50754

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