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Quality evaluation of fermented shrimp by using pediococcus pentosaceus Against Staphylococcus aureus, ការវាយតម្លៃគុណភាពផ្អកកំពឹស ដោយប្រើមេ Pediococcus pentosaceus ប្រឆាំងនឹងវត្តមាន Staphylococcus aureus.

by HENG PHAILIN, ហេង ផៃលីន.

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BookPublisher: phnom penh rua 2024Description: ix, ill, 29cm.DDC classification: AGI HEN 2024 B1.342 Or.1 Online resources: Click here to access online

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Item type	Current location	Call number	Status	Date due
AGI	Library Block B B1.342	AGI HEN 2024 B1.342 Or.1 (Browse shelf)	Available
AGI	Library Block B B1.342	AGI HEN 2024 B1.342 Or.2 (Browse shelf)	Available

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Previous	AGI HAK 2024 B1.342 Or.1 Effect of temperature and air velocity on Gymnostomus lobatus Processing by dehydration method, ឥទ្ធពលនៃសីណ្ហភាព និងល្បឿនខ្យល់ទៅលើ់ការកែច្នៃត្រីរៀលអង្កាមតាមរយៈវិធីសាស្រ្តដកជាតិទឹក	AGI HAK 2024 B1.342 Or.2 Effect of temperature and air velocity on Gymnostomus lobatus Processing by dehydration method, ឥទ្ធពលនៃសីណ្ហភាព និងល្បឿនខ្យល់ទៅលើ់ការកែច្នៃត្រីរៀលអង្កាមតាមរយៈវិធីសាស្រ្តដកជាតិទឹក	AGI HEN 2024 B1.342 Or.1 Quality evaluation of fermented shrimp by using pediococcus pentosaceus Against Staphylococcus aureus, ការវាយតម្លៃគុណភាពផ្អកកំពឹស ដោយប្រើមេ Pediococcus pentosaceus ប្រឆាំងនឹងវត្តមាន Staphylococcus aureus.	AGI HEN 2024 B1.342 Or.2 Quality evaluation of fermented shrimp by using pediococcus pentosaceus Against Staphylococcus aureus, ការវាយតម្លៃគុណភាពផ្អកកំពឹស ដោយប្រើមេ Pediococcus pentosaceus ប្រឆាំងនឹងវត្តមាន Staphylococcus aureus.	AGI IEM 2024 B1.342 Or.1 Oyster mushrooms Packaging under different storage conditions, ការវេចខ្ចប់ផ្សិតអំបោះពណ៍ស ក្រោមលក្ខខណ្ឌស្តុកទុកខុសៗគ្នា	AGI IEM 2024 B1.342 Or.2 Oyster mushrooms Packaging under different storage conditions, ការវេចខ្ចប់ផ្សិតអំបោះពណ៍ស ក្រោមលក្ខខណ្ឌស្តុកទុកខុសៗគ្នា	AGI KAN 2024 B1.342 Or.1 The Processing pumpkin wine for cooking, ការកែច្នៃស្រាល្ពៅសម្រាប់ធ្វើម្ហូប	Next

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by HENG PHAILIN, ហេង​ ផៃលីន.

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by HENG PHAILIN, ហេង ផៃលីន.