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comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង

by NET POUTHEAVY,នេត ពុធធាវី.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2019Description: ix;39p; ill; 29cm.DDC classification: AGI NET 2019 B678 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.6 (Browse shelf) Available
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AGI NET 2019 B678 Or.1 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.2 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.3 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.4 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.5 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.6 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI OUK 2019 B678 Or.1 efficiency of plasma water on the reduction of escherichia and salmonella spp. on lettuce,ប្រសិទ្ធភាពនៃទឹកផ្លាស្មាក្នុងការកាត់បន្ថយវត្តមានescherichia និង salmonella spp. ក្នុងសាលាដ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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