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EFFECT OF PEDIOCOCCUS PENTOSACEUS AND LACTOBACILLUS SALIVARIUS ON STAPHYLOCOCCUS INTERMEDIUS. ឥទ្ធិពលនៃ Pediococcus pentosaceus និង Lactobacillus salivarius ទៅលើ Staphylococcus intermedius​

by KHOM CHANNA ខុម ចាន់ណា.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2022Description: X.47P VII. 29CM.DDC classification: AGI KHO 2022 B1-542 Or. Online resources: Click here to access online
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
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AGI KHI 2022 B1-542 Or. QUALITY EVALUATION OF GLUTINOUS RICE IN THREE MARKETS OF TAKEO PROVINCE. ការវាយតម្លៃគុណភាពលើអង្ករដំណើបសនៅក្នុងផ្សារចំនួនបី នៃខេត្តតាកែវ AGI KHI 2022 B1-542 Or. QUALITY EVALUATION OF GLUTINOUS RICE IN THREE MARKETS OF TAKEO PROVINCE. ការវាយតម្លៃគុណភាពលើអង្ករដំណើបសនៅក្នុងផ្សារចំនួនបី នៃខេត្តតាកែវ AGI KHO 2022 B1-542 Or. EFFECT OF PEDIOCOCCUS PENTOSACEUS AND LACTOBACILLUS SALIVARIUS ON STAPHYLOCOCCUS INTERMEDIUS. ឥទ្ធិពលនៃ Pediococcus pentosaceus និង Lactobacillus salivarius ទៅលើ Staphylococcus intermedius​ AGI KHO 2022 B1-542 Or. EFFECT OF PEDIOCOCCUS PENTOSACEUS AND LACTOBACILLUS SALIVARIUS ON STAPHYLOCOCCUS INTERMEDIUS. ឥទ្ធិពលនៃ Pediococcus pentosaceus និង Lactobacillus salivarius ទៅលើ Staphylococcus intermedius​ AGI KHO 2022 B1-542 Or. EFFECT OF PEDIOCOCCUS PENTOSACEUS AND LACTOBACILLUS SALIVARIUS ON STAPHYLOCOCCUS INTERMEDIUS. ឥទ្ធិពលនៃ Pediococcus pentosaceus និង Lactobacillus salivarius ទៅលើ Staphylococcus intermedius​ AGI KHO 2022 B1-542 Or. EFFECT OF PEDIOCOCCUS PENTOSACEUS AND LACTOBACILLUS SALIVARIUS ON STAPHYLOCOCCUS INTERMEDIUS. ឥទ្ធិពលនៃ Pediococcus pentosaceus និង Lactobacillus salivarius ទៅលើ Staphylococcus intermedius​ AGI KHO 2022 B1-542 Or. ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់

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