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Chhurpi
Knowledge of Traditional Fermented Food Products Harbored by the Tribal Folks of the Indian Himalayan Belt
Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
Title Cultural Adaptation of the Himalayan Ethnic Foods With
Some Nonfermented Ethnic Foods of Sikkim in India
Ethnobiology of Wild Leafy Vegetables of Sikkim
Indigenous Rearing Practices of Yak and Its Multipurpose Uses in the Sikkim Himalayas
Lesser-Known Ethnic Fermented Soyfoods of the Eastern Himalayas
Yakmac! an Export Opportunity for Nepalese Farmers
Naturally Fermented Milk Products of the Eastern Himalayas
Ethnic and Cultural Diversity Amongst Yak Herding Communities in the Asian Highlands
Yak Production in Central Asian Highlands
Productsfrom
Mailing Address Department of Food
Bacterial Community in Naturally Fermented Milk Products Of
Sikkim Book Text 2016
Mountain Biodiversity of the Hindu Kush-Himalayas International Year of Biodiversity 2010 Foreword
Final Livelihood Study Report of Sikkim.Pdf
Annual Report 2014-15 to 2016-17
Top View
1 Predictive Functionality of Bacteria in Naturally Fermented Milk Products of India Using
Ethnic Preparation and Quality Assessment of Chhurpi, a Home
Organic Farming in Sikkim As a Strategy for Sustaining Ecosystem Services and Livelihoods About IPR
Table of Contents Title Page No
Noth Eastern Indian Cuisine
Results Survey on Fermented Milk Products
Ms. Kriti Ghatani Assistant Professor, Department of Microbiology
Bacterial Community in Naturally Fermented Milk Products Of
Food Research Bulletin 2016/17 (2073/74 B.S.)
Analysis of Indigenous Food Items of Monpa Tribal Community in Tawang District of Arunachal Pradesh, India
Title Cultural Adaptation of the Himalayan Ethnic Foods With
Agricultural Adaptation to Climate Change in the Trans-Himalaya: a Study of Loba Community of Lo-Manthang, Upper Mustang, Nepal
Chapters Conclusion
Naturally Fermented Milk Products of the Eastern Himalayas