THE EFFECT OF PASTEURIZATION AND FOOD PRESERVATIVE ON THE QUALITY OF YOUNG CUCUMBER FERMENTED. ឥទ្ធិពលនៃការប់ាស្ទ័រកម្មនិងការប្រើប្រាស់សារធាតុរក្សាអាហារទៅលើគុណភាពជ្រក់ត្រសក់ខ្ចិ
by SNGUON LOMORNG. ស្ងួន លំអង.
Material type:
BookPublisher: Phnom Penh RUA 2021Description: IX.58P VII. 29CM.DDC classification: MGR SNG 2021 B1.426 Or. Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
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MGR
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Library Block B B1.426 | MGR SNG 2021 B1.426 Or. (Browse shelf) | Available | |
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MGR
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Library Block B B1.426 | MGR SNG 2021 B1.426 Or. (Browse shelf) | Available | |
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MGR
|
Library Block B B1.426 | MGR SNG 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR SNG 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR SNG 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR SNG 2021 B1.426 Or. (Browse shelf) | Available |
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