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Effects of Different drying conditions on cashew nuts quality, ឥទ្ធិពលនៃលក្ខខណ្ឌសម្ងួតផ្សេងៗគ្នាទៅលើគុណភាពគ្រាប់ស្វាយចន្ទី

by SAREM RAKSA, សារ៉េម រក្សា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: xii, ill, 29cm.DDC classification: AGI SAR 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 SAR 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI SAR 2024 B1.390 Or.2 (Browse shelf) In transit from Library Block D to Library Block B since 09/01/2026
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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 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

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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