ANALYSIS OF HISTAMINE LEVELS IN GROUP OF LOW SALTY AND HIGH SALTY FERMENTED FISH AND ISOLATION OF HISTAMINE-PRODUCING BACTERIA,ការវិភាគកម្រិតហ៊ីស្តាមីនក្នុងអាហារត្រីល្បើងអំបិលទាប និងអំបិលខ្ពស់ និងការញែកបាក់តេរីបង្កើតហ៊ីស្តាមីន
by TOP SOTHALONG,តុប សុថាឡុង.
Material type:
BookPublisher: phnom penh rua 2021Description: ix.48p. ill. 29cm.DDC classification: AGI TOP 2021 B1-562 Or. Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
AGI
|
Library Block B B1.562 | AGI TOP 2021 B1-562 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.562 | AGI TOP 2021 B1-562 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.562 | AGI TOP 2021 B1-562 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.562 | AGI TOP 2021 B1-562 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.562 | AGI TOP 2021 B1-562 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.562 | AGI TOP 2021 B1-562 Or. (Browse shelf) | Available |
There are no comments for this item.