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EFFECTS OF TEMPERATURE ON SWEET POTA TO BREAD QUALITY ឥទ្ធិពលនៃសីតុណ្ហភាពដុតទៅលើគុណភាពនំបុ័ងដំឡូងជ្វា

by CHAMROEUN LIDA ចំរើន លីដា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: IX. 41P VII. 29CM.DDC classification: AGI CHA 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 CHA 2020 B1-514 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHA 2020 B1-514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHA 2020 B1-514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHA 2020 B1-514 Or.4 (Browse shelf) Available
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AGI BAN 2020 B1-514 Or.2 DETECTION OF SALMONELLA SPP. AND Escherichia coli ISOLATED FROM ENVIRONMENT FOOD SURFACE AREA OF FERMENTED SOYBEAN ON TWO MARKETS IN PHNOM PENH ការរកវត្តមាន Salmonella Spp. និង Escherichia coli នៅមជ្ឈដ្ឋានជុំវិញកន្លែងលក់សៀងបន្ទុំក្នុងផ្សារចំនួនពីរនៃរាជធានីភ្នំពេញ AGI BAN 2020 B1-514 Or.3 DETECTION OF SALMONELLA SPP. AND Escherichia coli ISOLATED FROM ENVIRONMENT FOOD SURFACE AREA OF FERMENTED SOYBEAN ON TWO MARKETS IN PHNOM PENH ការរកវត្តមាន Salmonella Spp. និង Escherichia coli នៅមជ្ឈដ្ឋានជុំវិញកន្លែងលក់សៀងបន្ទុំក្នុងផ្សារចំនួនពីរនៃរាជធានីភ្នំពេញ AGI BAN 2020 B1-514 Or.4 DETECTION OF SALMONELLA SPP. AND Escherichia coli ISOLATED FROM ENVIRONMENT FOOD SURFACE AREA OF FERMENTED SOYBEAN ON TWO MARKETS IN PHNOM PENH ការរកវត្តមាន Salmonella Spp. និង Escherichia coli នៅមជ្ឈដ្ឋានជុំវិញកន្លែងលក់សៀងបន្ទុំក្នុងផ្សារចំនួនពីរនៃរាជធានីភ្នំពេញ AGI CHA 2020 B1-514 Or.1 EFFECTS OF TEMPERATURE ON SWEET POTA TO BREAD QUALITY ឥទ្ធិពលនៃសីតុណ្ហភាពដុតទៅលើគុណភាពនំបុ័ងដំឡូងជ្វា AGI CHA 2020 B1-514 Or.2 EFFECTS OF TEMPERATURE ON SWEET POTA TO BREAD QUALITY ឥទ្ធិពលនៃសីតុណ្ហភាពដុតទៅលើគុណភាពនំបុ័ងដំឡូងជ្វា AGI CHA 2020 B1-514 Or.3 EFFECTS OF TEMPERATURE ON SWEET POTA TO BREAD QUALITY ឥទ្ធិពលនៃសីតុណ្ហភាពដុតទៅលើគុណភាពនំបុ័ងដំឡូងជ្វា AGI CHA 2020 B1-514 Or.4 EFFECTS OF TEMPERATURE ON SWEET POTA TO BREAD QUALITY ឥទ្ធិពលនៃសីតុណ្ហភាពដុតទៅលើគុណភាពនំបុ័ងដំឡូងជ្វា

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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