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	1.	Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya. [electronic resource] by Tamang, J P Nikkuni, S Producer: 20140114 In: World journal of microbiology & biotechnology vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Microbiology of mesu, a traditional fermented bamboo shoot product. [electronic resource] by Tamang, J P Sarkar, P K Producer: 19960916 In: International journal of food microbiology vol. 29 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Microflora of murcha: an amylolytic fermentation starter. [electronic resource] by Tamang, J P Sarkar, P K Producer: 19951219 In: Microbios vol. 81 Availability: No items available. Save to lists Add to cart (remove)
	4.	Lactic acid bacteria in Hamei and Marcha of North East India. [electronic resource] by Tamang, J P Dewan, S Tamang, B Rai, A Schillinger, U Holzapfel, W H Producer: 20121029 In: Indian journal of microbiology vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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