ប្រសិទ្ធភាពនៃការប្រើប្រាស់ទឹកអំបិល ទឹកខ្មេះ និង plasma water ក្នុងការកាត់បន្ថយចំនួនអតសុខមប្រាណនៅក្នុងសាលាដស្រស់, the effective of using salt, vinegar and plasma water in reducing the micro organism populat in fresh lettuce
by
REAM CHANRY, រាម ចាន់រី
.
Material type: 
BookPublisher: phnom penh rua 2019Description: viii,38p, ill, 29cm.DDC classification: AGI REA 2019 B671 Or.
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
AGI
|
Library Block B B672 | AGI REA 2019 B671 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B672 | AGI REA 2019 B671 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B672 | AGI REA 2019 B671 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B672 | AGI REA 2019 B671 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B672 | AGI REA 2019 B671 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B672 | AGI REA 2019 B671 Or. (Browse shelf) | Available |
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