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EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក

by KONG SREYNEATH គង់ ស្រីនៀត.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: ix43p vii 29cm.DDC classification: AGI KON 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 KON 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.4 (Browse shelf) Available
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AGI KHI 2020 B1-482 Or.4 Study On Shelflife Of palm Juice ការសិក្សាពីអាយុកាលស្ដុកទុកភេជ្ជះទឹកត្នោតផ្អែម AGI KON 2020 B1-482 Or.1 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI KON 2020 B1-482 Or.2 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI KON 2020 B1-482 Or.3 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI KON 2020 B1-482 Or.4 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI LIM 2020 B1-482 Or.1 Quality Improvement Of "Num Kram" AGI LIM 2020 B1-482 Or.1 STUDY ON PHY SICO-CHEMICAL AND SHELF LIFE OF COCONUT MILK BY USING CMC AND XANTHAN GUM ​ការសិក្សាលើលក្ខណះរូប​​-គីំមី និងអាយិកាលនៃខ្ទិះដូង ដោយប្រើCMC​និង XANTHAN GUM

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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