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The Comparison of Boiling methods on quality of bamboo shoot powder, ការប្រៀបធៀបវិធីសាស្រ្តស្ងោរទៅលើគុណភាពម្សៅទំពាំ

by THA CHAKRIYA, ថា ចរិយា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: ix, ill, 29cm.DDC classification: AGI THA 2024 B1.338 Or.1 Online resources: Click here to access online
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AGI AGI Library Block B
B1.338 		AGI THA 2024 B1.338 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.338 		AGI THA 2024 B1.338 Or.2 (Browse shelf) Available
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AGI TEP 2024 B1.338 Or.1 Detection of Coliform And Escherichia coli on Transportation and market of nom banh chok in somrong tong district kompong speu province, ការរកវត្តមាន Coliform និង Escherichia coli នៅក្នុងដំណើរការដឹកជញ្ចូន និងទីផ្សារផលិតផលនំបញ្ចុកនៅស្រុកសំរោងទង ខេត្តកំពង់ស្ពឺ AGI TEP 2024 B1.338 Or.2 Detection of Coliform And Escherichia coli on Transportation and market of nom banh chok in somrong tong district kompong speu province, ការរកវត្តមាន Coliform និង Escherichia coli នៅក្នុងដំណើរការដឹកជញ្ចូន និងទីផ្សារផលិតផលនំបញ្ចុកនៅស្រុកសំរោងទង ខេត្តកំពង់ស្ពឺ AGI THA 2024 B1.338 Or.1 The Comparison of Boiling methods on quality of bamboo shoot powder, ការប្រៀបធៀបវិធីសាស្រ្តស្ងោរទៅលើគុណភាពម្សៅទំពាំ AGI THA 2024 B1.338 Or.2 The Comparison of Boiling methods on quality of bamboo shoot powder, ការប្រៀបធៀបវិធីសាស្រ្តស្ងោរទៅលើគុណភាពម្សៅទំពាំ AGI THI 2024 B1.338 Or.1 Quality Of soybean yogurt Drink By using Gelatin, គុណភាពទឹកយ៉ាអួរសណ្ដែកសៀងដោយប្រើជែលឡាទីន AGI THI 2024 B1.338 Or.2 Quality Of soybean yogurt Drink By using Gelatin, គុណភាពទឹកយ៉ាអួរសណ្ដែកសៀងដោយប្រើជែលឡាទីន AGI THO 2024 B1.338 Or.1 Quality characteritics of muffins added with coconut residue, ការកំណត់លក្ខណៈគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅកាកដូង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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