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Effect of drying time on quality of pickled lime, ឥទ្ធិពលនៃរយៈពេលសម្ងួតទៅលើគុណភាពក្រូចង៉ាំង៉ូវ

by SOK VANSOCHEATTA, សុខ វណ្ណសុជាតិតា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI SOK 2024 B1.390 Or.1 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
B1.390 		AGI SOK 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI SOK 2024 B1.390 Or.2 (Browse shelf) Available
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AGI SOE 2024 B1.390 Or.1 Detection of Coliform and escherichia coli in family's nom banh chok processing at somrong tong district kompong speu province, ការរកវត្តមាន Coliform និង Escherichia coli នៅក្នុងដំណើរការកែច្នៃនំបញ្ចុកជាលក្ខណៈគ្រួសារនៅក្នុង ស្រុកសំរោងទង ខេត្តកំពង់ស្ពឺ AGI SOE 2024 B1.390 Or.2 Processing of Dried pounded kapi smoked fish, ការកែច្នៃកាពិត្រីឆ្អើរសម្ងួត AGI SOE 2024 B1.390 Or.2 Detection of Coliform and escherichia coli in family's nom banh chok processing at somrong tong district kompong speu province, ការរកវត្តមាន Coliform និង Escherichia coli នៅក្នុងដំណើរការកែច្នៃនំបញ្ចុកជាលក្ខណៈគ្រួសារនៅក្នុង ស្រុកសំរោងទង ខេត្តកំពង់ស្ពឺ AGI SOK 2024 B1.390 Or.1 Effect of drying time on quality of pickled lime, ឥទ្ធិពលនៃរយៈពេលសម្ងួតទៅលើគុណភាពក្រូចង៉ាំង៉ូវ AGI SOK 2024 B1.390 Or.2 Effect of drying time on quality of pickled lime, ឥទ្ធិពលនៃរយៈពេលសម្ងួតទៅលើគុណភាពក្រូចង៉ាំង៉ូវ AGI SOU 2024 B1.390 Or.1 Effect of lotus powder on quality of cookie, ឥទ្ធិពលនៃបរិមាណម្សៅឈូកទៅលើគុណភាពនំឃុកឃី AGI SOU 2024 B1.390 Or.2 Effect of lotus powder on quality of cookie, ឥទ្ធិពលនៃបរិមាណម្សៅឈូកទៅលើគុណភាពនំឃុកឃី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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