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selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum

by NEAK NAMCHHIV,នាក់ ណាំឈីវ.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2019Description: ix;42p; ill; 29cm.DDC classification: AGI NEA 2019 B678 Or.1
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AGI AGI Library Block B
B678
AGI NEA 2019 B678 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B678
AGI NEA 2019 B678 Or.2 (Browse shelf) In transit from Library Block D to Library Block B since 21/01/2026
AGI AGI Library Block B
B678
AGI NEA 2019 B678 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B678
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AGI AGI Library Block B
B678
AGI NEA 2019 B678 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B678
AGI NEA 2019 B678 Or.6 (Browse shelf) Available
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AGI NEA 2019 B678 Or.2 selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum AGI NEA 2019 B678 Or.3 selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum AGI NEA 2019 B678 Or.4 selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum AGI NEA 2019 B678 Or.5 selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum AGI NEA 2019 B678 Or.6 selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum 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

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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