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Processing of Dried pounded kapi smoked fish, ការកែច្នៃកាពិត្រីឆ្អើរសម្ងួត

by SOEUN SREYNITH, សឿន ស្រីនិត.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: ix, ill, 29cm.DDC classification: AGI SOE 2024 B1.390 Or.1
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AGI AGI Library Block B
B1.390 		AGI SOE 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI SOE 2024 B1.390 Or.2 (Browse shelf) Available
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AGI SEN 2024 B1.390 Or.2 Effects of kaffir lime leaf and turmeric on the quality characteristics of kroeung powder, ឥទ្ធិពលនៃស្លឹកក្រូចសើច និងរមៀតលើលក្ខណៈគុណភាពផលិតផលម្សៅគ្រឿង AGI SOE 2024 B1.390 Or.1 Processing of Dried pounded kapi smoked fish, ការកែច្នៃកាពិត្រីឆ្អើរសម្ងួត 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

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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