Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/23636Full metadata record
| DC Field | Value | Language |
|---|---|---|
| contributor.author | Kikon, Dolly | |
| date | Winter 2023 Spring 2024 | |
| date.accessioned | 2024-10-16T07:13:07Z | - |
| date.available | 2024-10-16T07:13:07Z | - |
| identifier.uri | http://hdl.handle.net/123456789/23636 | - |
| description | 132-141 p. | |
| format | ||
| language | English | |
| publisher | India International Centre, New Delhi | |
| source | India International Quarterly, Vol.50, 3 & 4 (Winter 2023 Spring 2024) | |
| title | Fermenting Culture | |
| type | Article | |
| majorsubjectheading | Food Culture | |
| majorsubsubjectheading | Fermented Food | |
| pages | 10 | |
| Appears in Collections: | IIC Quarterly | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 11.pdf | 80.39 kB | Adobe PDF | Preview | |
| Thumbnail_TIT_01.jpg | 12.97 kB | JPEG | Preview |
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