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

by CHHORN SREYLEAK ឈន ស្រីល័ក្ខ.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: x41p viii 29cm.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.1 (Browse shelf) Available
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AGI CHH 2020 B1- 514 Or.1 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ និងខ្ញី្មទៅលើកម្រិត Amino nitrogen នៅក្នុងទឹកត្រី AGI CHH 2020 B1- 514 Or.1 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី AGI CHH 2020 B1- 514 Or.2 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី AGI CHH 2020 B1- 514 Or.3 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី AGI CHH 2020 B1- 514 Or.4 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី AGI CHH 2020 B1-514 Or.1 EFFECT OF DAYING METGOD ON THE QUALITY OF MORINGA BRANCH TEA ​ ឥទ្ធិពលនៃវិធីសាស្រ្តសម្ងួតនៅលើគុណភាពតែមែកម្រុំ AGI CHH 2020 B1-514 Or.2 EFFECT OF DAYING METGOD ON THE QUALITY OF MORINGA BRANCH TEA ​ ឥទ្ធិពលនៃវិធីសាស្រ្តសម្ងួតនៅលើគុណភាពតែមែកម្រុំ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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