Koha online

Your cart is empty.
Normal view MARC view ISBD view

Effect of Drying Temperatures And Quantity Of The Fermented Fish Powder On The Quality Characteristics Of The Khmer Korko soup Powder, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួត និងបរិមាណនៃម្សៅប្រហុកទៅលើលក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរ

by KONG PHALNIKA, គង់ ផលនិកា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI KON 2024 B1.338 Or.1 Online resources: Click here to access online
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.338 		AGI KON 2024 B1.338 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.338 		AGI KON 2024 B1.338 Or.2 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.338 Close shelf browser
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
AGI KHE 2024 B1.338 Or.2 The Brandy Processing of jamun, ការកែច្នៃស្រាប្រេនឌីព្រីង AGI KHO 2024 B1.338 Or.1 The Determining Quantity sweet Royal pineapple in processing of pineapple liqueur, ការកំណត់បរិមាណសាច់ម្នាស់ទឹកឃ្មុំខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាត្រាំម្នាស់ AGI KHO 2024 B1.338 Or.2 The Determining Quantity sweet Royal pineapple in processing of pineapple liqueur, ការកំណត់បរិមាណសាច់ម្នាស់ទឹកឃ្មុំខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាត្រាំម្នាស់ AGI KON 2024 B1.338 Or.1 Effect of Drying Temperatures And Quantity Of The Fermented Fish Powder On The Quality Characteristics Of The Khmer Korko soup Powder, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួត និងបរិមាណនៃម្សៅប្រហុកទៅលើលក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរ AGI KON 2024 B1.338 Or.2 Effect of Drying Temperatures And Quantity Of The Fermented Fish Powder On The Quality Characteristics Of The Khmer Korko soup Powder, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួត និងបរិមាណនៃម្សៅប្រហុកទៅលើលក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរ AGI LON 2024 B1.338 Or.1 Quality Evaluation of Fermented Fish (Rasbora aurotaenia ) By using Lactococcus lactis Against Escherichia coli, ការវាយតម្លៃគុណភាពផ្អកត្រីចង្វាមូល ដោយប្រើមេ​ Lactococcus Lactis ប្រឆាំងនឹងវត្តមាន Escherichia coli AGI LON 2024 B1.338 Or.1 Detection of Fecal Coliform And Salmonella spp. On Nom banh chok At three producrs in kampong chhnang province, ការរកវត្តមាន Fecal Coliform និងSalmonella spp. នៅលើផលិតផលនំបញ្ចុកនៅផលិតករចំនួនបីផ្សេងគ្នាក្នុង ខេត្តកំពង់ឆ្នាំង

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha