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Effect of different storage temperatures on the safety and shelf life of blanching blue mussel meat (Mytilus edulis), ឥទ្ធិពលនៃសីតុណ្ហភាពស្តុកទុកខុសៗគ្នាលើសុវត្ថិភាព និងអាយុកាលរបស់សាច់គ្រុំចំពុះទាស្រុះ

by MEAN SOPHIN, មានសុភីន.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI MEA 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 MEA 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI MEA 2024 B1.390 Or.2 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.390 Close shelf browser
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AGI LY 2024 B1.390 Or.1 Effects of sweet potato flour on quality of bread, ឥទ្ធិពលម្សៅដំឡូងជ្វាទៅលើគុណភាពនំប៉័ង AGI LY 2024 B1.390 Or.2 Effects of sweet potato flour on quality of bread, ឥទ្ធិពលម្សៅដំឡូងជ្វាទៅលើគុណភាពនំប៉័ង AGI MEA 2024 B1.390 Or.1 Effect of different storage temperatures on the safety and shelf life of blanching blue mussel meat (Mytilus edulis), ឥទ្ធិពលនៃសីតុណ្ហភាពស្តុកទុកខុសៗគ្នាលើសុវត្ថិភាព និងអាយុកាលរបស់សាច់គ្រុំចំពុះទាស្រុះ AGI MEA 2024 B1.390 Or.2 Effect of different storage temperatures on the safety and shelf life of blanching blue mussel meat (Mytilus edulis), ឥទ្ធិពលនៃសីតុណ្ហភាពស្តុកទុកខុសៗគ្នាលើសុវត្ថិភាព និងអាយុកាលរបស់សាច់គ្រុំចំពុះទាស្រុះ AGI MEN 2024 B1.390 Or.1 Quality characteristics of muffin by added okara flour, ការកំណត់លក្ខណៈគុណភាពនំម៉ាហ្វីនដោយបន្ថែមម្សៅកាកសណ្ដែកសៀង AGI MEN 2024 B1.390 Or.2 Quality characteristics of muffin by added okara flour, ការកំណត់លក្ខណៈគុណភាពនំម៉ាហ្វីនដោយបន្ថែមម្សៅកាកសណ្ដែកសៀង AGI PHI 2024 B1.390 Or.1 Detection of Coliform and escherichia coli in family's nom banh chok processing at samaki meanchey district kampong chhnang province, ការរកវត្តមានColiform និង Escherichia coliក្នុងដំណើរការកែច្នៃនំបញ្ចុកជាលក្ខណៈគ្រួសារនៅក្នុងស្រុកសាមគ្គីមានជ័យ ខេត្តកំពង់ឆ្នាំង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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