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EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER, ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់.

by CHOY THARY ចយ ថារី.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: X.46P VII. 29CM.DDC classification: AGI CHO 2020 B1.482 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
B1.482 		AGI CHO 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI CHO 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI CHO 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI CHO 2020 B1-482 Or.4 (Browse shelf) Available
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AGI CHO 2020 B1-482 Or.1 EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER, ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់. AGI CHO 2020 B1-482 Or.2 EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER, ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់. AGI CHO 2020 B1-482 Or.3 EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER, ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់. AGI CHO 2020 B1-482 Or.4 EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER, ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់. AGI EAN 2020 B1-482 Or.1 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស AGI EAN 2020 B1-482 Or.2 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស AGI EAN 2020 B1-482 Or.3 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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