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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/381
Title: “MICROBIAL AND BIOCHEMICAL STUDY OF FERMENTED FISH NAPHAM TRADITIONALLY PREPARED BY BODO TRIBE OF KOKRAJHAR, ASSAM”
Authors: Narzary, Yutika
Issue Date: 2022
Publisher: Department of Biotechnology
URI: http://localhost:8080/xmlui/handle/123456789/381
Appears in Collections:BIOTECHNOLOGY

Files in This Item:
File Description SizeFormat 
1. Title Page.pdf20.04 kBAdobe PDFView/Open
3. Certificate.pdf773.97 kBAdobe PDFView/Open
4. Declaration.pdf2.22 MBAdobe PDFView/Open
5. Acknowledgement.pdf4.71 MBAdobe PDFView/Open
6. Contents.pdf16.83 kBAdobe PDFView/Open
7. List of figures.pdf68.44 kBAdobe PDFView/Open
8.. List of Tables.pdf10.49 kBAdobe PDFView/Open
9. Chapter-1.pdf108.77 kBAdobe PDFView/Open
10. Chapter-2.pdf207.73 kBAdobe PDFView/Open
11. Chapter-3.pdf153.71 kBAdobe PDFView/Open
12. Chapter-4.pdf3.53 MBAdobe PDFView/Open
13. Chapter-5.pdf194.81 kBAdobe PDFView/Open
14. Chapter-6.pdf57.86 kBAdobe PDFView/Open
15. Chapter-7.pdf308.28 kBAdobe PDFView/Open
16. Annexure.pdf2.23 MBAdobe PDFView/Open
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