1. Bodoland University Institutional Repository
  2. THESIS
  3. BIOTECHNOLOGY
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/381
Full metadata record
DC FieldValueLanguage
dc.contributor.authorNarzary, Yutika-
dc.date.accessioned2025-02-11T08:58:12Z-
dc.date.available2025-02-11T08:58:12Z-
dc.date.issued2022-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/381-
dc.language.isoenen_US
dc.publisherDepartment of Biotechnologyen_US
dc.title“MICROBIAL AND BIOCHEMICAL STUDY OF FERMENTED FISH NAPHAM TRADITIONALLY PREPARED BY BODO TRIBE OF KOKRAJHAR, ASSAM”en_US
dc.typeThesisen_US
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
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.