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The Quality of bamboo shoot (Tompeang pheam) pickles by using natural fermentation method, adding lactococcus lactis, lactobacillus plantarum, គុណភាពជ្រក់ទំពាំងផ្អែមដោយប្រើវិធីសាស្រ្តបន្ទុំតាមបែបធម្មជាតិបន្ថែមមេ Lactococcus Lactis និងមេ Lactobacillus plantarum

by RY PISEY, រី ពិសី.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI RY 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 RY 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI RY 2024 B1.390 Or.2 (Browse shelf) Available
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AGI ROE 2024 B1.390 Or.1 The effectiveness of lactobacillus plantarum as A starter culture on pathogenic Staphylococcus aureus In fermented cleome gynandra, ប្រសិទ្ធភាពនៃមេ Lactobacillus plantarum ទៅលើបាក់តេរី Staphylococcus aureus ក្នុងជ្រក់មមាញ AGI ROE 2024 B1.390 Or.2 The effectiveness of lactobacillus plantarum as A starter culture on pathogenic Staphylococcus aureus In fermented cleome gynandra, ប្រសិទ្ធភាពនៃមេ Lactobacillus plantarum ទៅលើបាក់តេរី Staphylococcus aureus ក្នុងជ្រក់មមាញ AGI RY 2024 B1.390 Or.1 The Quality of bamboo shoot (Tompeang pheam) pickles by using natural fermentation method, adding lactococcus lactis, lactobacillus plantarum, គុណភាពជ្រក់ទំពាំងផ្អែមដោយប្រើវិធីសាស្រ្តបន្ទុំតាមបែបធម្មជាតិបន្ថែមមេ Lactococcus Lactis និងមេ Lactobacillus plantarum AGI RY 2024 B1.390 Or.2 The Quality of bamboo shoot (Tompeang pheam) pickles by using natural fermentation method, adding lactococcus lactis, lactobacillus plantarum, គុណភាពជ្រក់ទំពាំងផ្អែមដោយប្រើវិធីសាស្រ្តបន្ទុំតាមបែបធម្មជាតិបន្ថែមមេ Lactococcus Lactis និងមេ Lactobacillus plantarum AGI SAR 2024 B1.390 Or.1 Effects of Different drying conditions on cashew nuts quality, ឥទ្ធិពលនៃលក្ខខណ្ឌសម្ងួតផ្សេងៗគ្នាទៅលើគុណភាពគ្រាប់ស្វាយចន្ទី AGI SAR 2024 B1.390 Or.2 Effects of Different drying conditions on cashew nuts quality, ឥទ្ធិពលនៃលក្ខខណ្ឌសម្ងួតផ្សេងៗគ្នាទៅលើគុណភាពគ្រាប់ស្វាយចន្ទី AGI SEN 2024 B1.390 Or.1 Effects of kaffir lime leaf and turmeric on the quality characteristics of kroeung powder, ឥទ្ធិពលនៃស្លឹកក្រូចសើច និងរមៀតលើលក្ខណៈគុណភាពផលិតផលម្សៅគ្រឿង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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