Arun Kumar Rai

Publications

• Rai, A.K., Palni, U. and Tamang, J.P. (2009). Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge 8 (1): 104-109.

• Oki, K., Rai, A.K., Sato, S., Watanabe, K. and Tamang, J.P. (2011). Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiology 28: 1308-1315.

• Rai, A. K., Tamang, J.P.and Palni, U. (2010). Microbiological studies of ethnic meat products of the Eastern Himalayas. Meat Science85: 560–567.

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