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EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ និងខ្ញី្មទៅលើកម្រិត Amino nitrogen នៅក្នុងទឹកត្រី

by CHHORN SREYLEAK ឈន ស្រីល័ក្ខ.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: x41p viii 29cm.DDC classification: AGI CHH 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 		Available
AGI AGI Library Block B
B1.514 		Available
AGI AGI Library Block B
B1.514 		Available
AGI AGI Library Block B
B1.514 		Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.1 (Browse shelf) Available
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EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ និងខ្ញី្មទៅលើកម្រិត Amino nitrogen នៅក្នុងទឹកត្រី EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ និងខ្ញី្មទៅលើកម្រិត Amino nitrogen នៅក្នុងទឹកត្រី EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ និងខ្ញី្មទៅលើកម្រិត Amino nitrogen នៅក្នុងទឹកត្រី EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ និងខ្ញី្មទៅលើកម្រិត Amino nitrogen នៅក្នុងទឹកត្រី AGI BAN 2020 B1-514 Or.1 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.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

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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