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EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ

by DUONG VOROPY ដួង វរះពី.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: XI.45P VIII. 29CM.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
B1.538 		AGI DUO 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI DUO 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI DUO 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI DUO 2023 B1-538 Or. (Browse shelf) Available
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AGI CHI 2023 B1-538 Or. THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis AGI CHI 2023 B1-538 Or. THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis AGI DUO 2023 B1-538 Or. EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ AGI DUO 2023 B1-538 Or. EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ AGI DUO 2023 B1-538 Or. EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ AGI DUO 2023 B1-538 Or. EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ AGI EN 2020 B1-538 Or. EFFECT OF FERMENTATION CONDITION AND VINEGAR ON QUALITY OF PICKLED CUCUMBER ឥទ្ធិពលនៃលក្ខខណ្ឌបន្ទុំ និង​ទឹកខ្មេះទៅលើគុណភាពជ្រក់ត្រសក់

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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