Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy ; volume:11 ; number:1 ; day:2 ; month:9 ; year:2024 ; pages:1-11 ; date:12.2024
Journal of ethnic foods ; 11, Heft 1 (2.9.2024), 1-11, 12.2024
- Urheber
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Tamang, Jyoti Prakash
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1186/s42779-024-00247-1
- URN
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urn:nbn:de:101:1-2409202135459.631364035732
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:31 MESZ
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Beteiligte
- Tamang, Jyoti Prakash
- SpringerLink (Online service)
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