1.Optimization of Cultural Conditions for the Production of Pectinase from Selected Fungal Strain

作　　者：Rajiv Dhital ;Om Prakash Panta ;Tika Bahadur Karki

出　　处：Journal of Food Science and Technology Nepal. 2013 ;8(0):65-70.doi:10.3126/jfstn.v8i0.11752

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296175

文章详细全文下载
2.Isolation of Aspergillus ochraceus and Production of Ochratoxin in Coffee Samples

作　　者：Pratikshya Pandit ;Om Prakash Panta ;Tika Bahadur Karki

出　　处：Nepal Journal of Science and Technology. 2014 ;15(1):133-138.doi:10.3126/njst.v15i1.12030

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：101789641

文章详细全文下载
3.Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

作　　者：Samita Maharjan ;Binod Rayamajhee ;Vijay Singh Chhetri 等

出　　处：International Journal of Food Contamination. 2019 ;6(1):1-9.doi:10.1186/s40550-019-0078-5

出版社：BioMed Central

文章 ID：243779889

文章详细全文下载
4.Isolation of Aspergillus ochraceus and Production of Ochratoxin in Coffee Samples

作　　者：Pratikshya Pandit ;Om Prakash Panta ;Tika Bahadur Karki

出　　处：Nepal Journal of Science and Technology. 2014 ;15(1):133-138.doi:10.3126/njst.v15i1.12030

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：203632593

文章详细
5.Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

作　　者：Bina Gautam ;Tika B Karki ;Om Prakash Panta

出　　处：Nepal Journal of Science and Technology. 2013 ;14(1):67-74.doi:10.3126/njst.v14i1.8924

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：203600559

文章详细
6.Isolation of Aspergillus ochraceus and Production of Ochratoxin in Coffee Samples

作　　者：Pratikshya Pandit ;Om Prakash Panta ;Tika Bahadur Karki

出　　处：Nepal Journal of Science and Technology. 2015 ;15(1):133-138.

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：185573563

文章详细全文下载
7.Optimization of Cultural Conditions for the Production of Pectinase from Selected Fungal Strain

作　　者：Rajiv Dhital ;Om Prakash Panta ;Tika Bahadur Karki

出　　处：Journal of Food Science and Technology Nepal. 2014 ;8:65-70.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563998

文章详细全文下载
8.Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

作　　者：Bina Gautam ;Tika B Karki ;Om Prakash Panta

出　　处：Nepal Journal of Science and Technology. 2013 ;14(1):67-74.doi:10.3126/njst.v14i1.8924

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：100319021

文章详细全文下载

	有本地全文	6篇
	有全文链接	2篇

	Tika B Karki	2篇
	Binod Rayamajhee	1篇
	Samendra P. Sherchan	1篇
	Samita Maharjan	1篇
	Vijay Singh Chhetri	1篇

	计算技术、计算机技术	5篇
	食品工业	3篇

	尼泊尔	7篇
	英国	1篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Om Prakash Panta")))) )) ) )"

	Om Prakash Panta	8篇
	Tika Bahadur Karki	6篇
	Pratikshya Pandit	3篇
	Bina Gautam	2篇
	Rajiv Dhital	2篇

	Nepal Journal of Science and Technology	5篇
	Journal of Food Science and Technology Nepal	2篇
	International Journal of Food Contamination	1篇

	2019	1篇
	2015	1篇
	2014	3篇
	2013	3篇