Bacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalaya

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dc.contributor.authorRapsang, George F
dc.contributor.authorJoshi, S R
dc.date.accessioned2013-01-19T09:11:37Z
dc.date.available2013-01-19T09:11:37Z
dc.date.issued2013-01-19
dc.document.departmentDepartment of Biotechnology and Bioinformaticsen_US
dc.document.sourceIndian Journal of Traditional Knowledgeen_US
dc.document.yearofpublication2012en_US
dc.identifier.urihttps://dspace.nehu.ac.in/handle/1/8900
dc.journal.pagerange134-138en_US
dc.journal.volume11 Issue: 1en_US
dc.language.isoenen_US
dc.subjectEthnic tribes of Meghalayaen_US
dc.subjectFermented fish product-tungtapen_US
dc.subjectTraditional fermentationen_US
dc.subjectEarthen potsen_US
dc.subjectLactic acid bacteriaen_US
dc.submitter.addressNorth Eastern Hill University SHILLONG 793022en_US
dc.titleBacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalayaen_US
dc.typeArticleen_US
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