Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by PRABIR KUMAR SARKAR
Sinki: A Traditional Lactic Acid Fermented Radish Tap Root Product.
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
Microbiology
Biotechnology
Related publications
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
Identification of Lactic Acid Bacteria in Traditional Fermented Rejang Shoot 'Lemea'
Isolation and Characterization of Halophilic Lactic Acid Bacteria Isolated From "Terasi" Shrimp Paste: A Traditional Fermented Seafood Product in Indonesia
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
Microbiology
Biotechnology
Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product
Advances in Microbiology
Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food
African Journal of Microbiology Research
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Lactic Acid Bacteria Found in Fermented Fish in Thailand.
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
Microbiology
Biotechnology
Lactic Acid and Acetic Acid Reduce Salmonella in Fermented Pig Feed
