Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- A traditional fermented apricot product of Trans Himalayan region

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DOI: 10.25177/jfst.2.1.4
Published: 2017
Container: SDRP Journal of Food Science & Technology
Publisher: Sift Desk
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.25177/jfst.2.1.4,
  title = {Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- A traditional fermented apricot product of Trans Himalayan region},
  year = {2017},
  journal = {SDRP Journal of Food Science \&amp; Technology},
  doi = {10.25177/jfst.2.1.4},
  url = {https://doi.org/10.25177/jfst.2.1.4}
}

RIS

TY  - JOUR
TI  - Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- A traditional fermented apricot product of Trans Himalayan region
PY  - 2017
JO  - SDRP Journal of Food Science &amp; Technology
DO  - 10.25177/jfst.2.1.4
UR  - https://doi.org/10.25177/jfst.2.1.4
ER  -

APA

Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- A traditional fermented apricot product of Trans Himalayan region. (2017). SDRP Journal of Food Science & Technology. https://doi.org/10.25177/jfst.2.1.4

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crossref · retrieved 2026-09-26T20:29:28.291Z