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IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​

by TOUN SREYNET ទួន​ ស្រីណែត.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: ix44p vii 29cm.DDC classification: AGI TOU 2022 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 TOU 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TOU 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TOU 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TOU 2020 B1-482 Or.4 (Browse shelf) Available
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AGI TOU 2020 B1-482 Or.1 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ AGI TOU 2020 B1-482 Or.2 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ AGI TOU 2020 B1-482 Or.3 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ AGI TOU 2020 B1-482 Or.4 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ AGI TY 2020 B1-482 Or.1 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី AGI TY 2020 B1-482 Or.2 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី AGI TY 2020 B1-482 Or.3 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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