Quality evaluation of fermented shrimp by using pediococcus pentosaceus Against Staphylococcus aureus, ការវាយតម្លៃគុណភាពផ្អកកំពឹស ដោយប្រើមេ Pediococcus pentosaceus ប្រឆាំងនឹងវត្តមាន Staphylococcus aureus.
by HENG PHAILIN, ហេង ផៃលីន.
Material type:
BookPublisher: phnom penh rua 2024Description: ix, ill, 29cm.DDC classification: AGI HEN 2024 B1.342 Or.1 Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
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AGI
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Library Block B B1.342 | AGI HEN 2024 B1.342 Or.1 (Browse shelf) | Available | |
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AGI
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Library Block B B1.342 | AGI HEN 2024 B1.342 Or.2 (Browse shelf) | Available |
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