Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2190-5738
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects ; volume:3 ; number:3 ; day:18 ; month:9 ; year:2012 ; pages:247-254 ; date:6.2013
3 Biotech ; 3, Heft 3 (18.9.2012), 247-254, 6.2013
- Urheber
-
Savitri
- Beteiligte Personen und Organisationen
-
Bhalla, T. C.
SpringerLink (Online service)
- DOI
-
10.1007/s13205-012-0092-2
- URN
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urn:nbn:de:1111-2016052027393
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:52 MESZ
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Beteiligte
- Savitri
- Bhalla, T. C.
- SpringerLink (Online service)
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