@article{oai:soar-ir.repo.nii.ac.jp:00010775,
 author = {TOKITA,  Fumisaburo and HOSONO,  Akiyoshi and ISHIDA,  Tetsuo and TAKAHASHI,  Fujio and OTANI,  Hajime},
 issue = {2},
 journal = {信州大学農学部紀要},
 month = {Dec},
 note = {Nepal is a small land of great diversity. There exist a lot of identifiable ethnic groups. Due to the diversity of ethnic group, there are also great diversities in foods and food habits. Therefore, eating habits of milk and milk products or manufacturing methods of milk products are also different among the ethnic groups. Generally speaking, the Nepalese milk products have a long history and many varieties. These milk products are principally classified into two groups-namely, fermented milk products and non-fermented milk products. Among the fermented milk products, dahi, ghee and churpi are the most representative ones in Nepal. On the other side, the most representative nonfermented milk product is khoa. In this report, details of the manufacturing methods of these native milk products in Nepal were described., Article, 信州大学農学部紀要 17(2): 117-128(1980)},
 pages = {117--128},
 title = {Variety and Manufacturing Methods of Native Milk Products in Nepal},
 volume = {17},
 year = {1980}
}