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The Effect of pomelo pulp quantity on gin quality, ឥទ្ធិពលនៃបរិមាណសាច់ក្រូចថ្លុងលើគុណភាពស្រាជីន

by PHOK ,TOTY / ភោគ តូទី.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2025Description: ix, 42p. ill. 29cm.DDC classification: AGI PHO 2025 B709 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B709 		AGI PHO 2025 B709 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B709 		AGI PHO 2025 B709 Or.2 (Browse shelf) Available
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AGI PEC 2025 B709 Or.2 Quality evaluation of pka romdoul rice after milling from three small mills in kampong cham province. ការវាយតម្លៃគុណភាពអង្ករផ្ការំដួល បន្ទាប់ពីការកិននៅ ក្នុងរោងម៉ាស៊ីនខ្នាតតូចចំនួនបី នៃខេត្តកំពត់ចាម AGI PHE 2025 B709 Or.1 Evaluation of antibiotics resistance on vibrio spp. and escherichia coli isolated from fresh shrimp in kampot province, ការវាយតម្លៃភាពស៊ាំរបស់ Vibrio spp. និងEscherichia coli ទល់នឹងឳសថអង់ទីប្យូទិចដែលញែកចេញពីបង្គាស្រស់ក្នុងខេត្តកំពត​ AGI PHE 2025 B709 Or.2 Evaluation of antibiotics resistance on vibrio spp. and escherichia coli isolated from fresh shrimp in kampot province, ការវាយតម្លៃភាពស៊ាំរបស់ Vibrio spp. និងEscherichia coli ទល់នឹងឳសថអង់ទីប្យូទិចដែលញែកចេញពីបង្គាស្រស់ក្នុងខេត្តកំពត​ AGI PHO 2025 B709 Or.1 The Effect of pomelo pulp quantity on gin quality, ឥទ្ធិពលនៃបរិមាណសាច់ក្រូចថ្លុងលើគុណភាពស្រាជីន AGI PHO 2025 B709 Or.2 The Effect of pomelo pulp quantity on gin quality, ឥទ្ធិពលនៃបរិមាណសាច់ក្រូចថ្លុងលើគុណភាពស្រាជីន AGI POM 2025 B709 Or.1 The processing of palm fruit liqueur, ការកែច្នៃស្រាផ្អែមពីផ្លែត្នោតខ្ចី AGI POM 2025 B709 Or.2 The processing of palm fruit liqueur, ការកែច្នៃស្រាផ្អែមពីផ្លែត្នោតខ្ចី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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