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DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ

by TOUCH LIKA ទូច លីកា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: X. 53P VII. 29CM.DDC classification: AGI TOU 2020 B1-514 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
B1.514 		AGI TOU 2020 B1-514 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI TOU 2020 B1-514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI TOU 2020 B1-514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI TOU 2020 B1-514 Or.4 (Browse shelf) Available
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AGI TOU 2020 B1-514 Or.1 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ AGI TOU 2020 B1-514 Or.2 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ AGI TOU 2020 B1-514 Or.3 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ AGI TOU 2020 B1-514 Or.4 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ AGI VEM 2020 B1-514 Or. CHIPS PROCESSING FROM MIXTURE OF CASSAVA AND WHEAT FLOURS ការកែច្នៃចំណិតបំពងពីល្បាយម្សៅដំឡូងមីនិងម្សៅមី AGI VEM 2020 B1-514 Or. CHIPS PROCESSING FROM MIXTURE OF CASSAVA AND WHEAT FLOURS ការកែច្នៃចំណិតបំពងពីល្បាយម្សៅដំឡូងមីនិងម្សៅមី AGI VEM 2020 B1-514 Or. CHIPS PROCESSING FROM MIXTURE OF CASSAVA AND WHEAT FLOURS ការកែច្នៃចំណិតបំពងពីល្បាយម្សៅដំឡូងមីនិងម្សៅមី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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