Preparation Techniques and Nutritive Value of Fermented...

Ecology of Food and Nutrition 2006 / 01 Vol. 45; Iss. 1

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

Agrahar-Murugkar, D., Subbulakshmi, G.
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Volume:
45
Language:
english
Journal:
Ecology of Food and Nutrition
DOI:
10.1080/03670240500408336
Date:
January, 2006
File:
PDF, 118 KB
english, 2006
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