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Tomato breeder seed peoduction methodology-TM,K1 variety at kbal koh vegetable research station, វិធីសាស្រ្ដផលិតពូជជំរើសវិទូនៃប៉េងប៉ោះTM,K1 នៅស្ថានីយ៍ពិសោធន៍ពូជបន្លែក្បាលកោះ

by PANG, THYRITH.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2003Description: 65p. ill. 29cm.DDC classification: ATM.Sp PAN 2003 B059 Or.1
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Item type Current location Call number Status Date due
ATM.s ATM.s Library Block B
B059 		ATM.Sp PAN 2003 B059 Or.1 (Browse shelf) Available
ATM.s ATM.s Library Block B
B059 		ATM.Sp PAN 2003 B059 Or.2 (Browse shelf) Available
ATM.s ATM.s Library Block B
B059 		ATM.Sp PAN 2003 B059 Or.3 (Browse shelf) Available
ATM.s ATM.s Library Block B
B059 		ATM.Sp PAN 2003 B059 Or.4 (Browse shelf) Available
ATM.s ATM.s Library Block B
B059 		ATM.Sp PAN 2003 B059 Or.5 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B059 Close shelf browser
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ATM.Sp PAN 2003 B059 Or.2 Tomato breeder seed peoduction methodology-TM,K1 variety at kbal koh vegetable research station, វិធីសាស្រ្ដផលិតពូជជំរើសវិទូនៃប៉េងប៉ោះTM,K1 នៅស្ថានីយ៍ពិសោធន៍ពូជបន្លែក្បាលកោះ ATM.Sp PAN 2003 B059 Or.3 Tomato breeder seed peoduction methodology-TM,K1 variety at kbal koh vegetable research station, វិធីសាស្រ្ដផលិតពូជជំរើសវិទូនៃប៉េងប៉ោះTM,K1 នៅស្ថានីយ៍ពិសោធន៍ពូជបន្លែក្បាលកោះ ATM.Sp PAN 2003 B059 Or.4 Tomato breeder seed peoduction methodology-TM,K1 variety at kbal koh vegetable research station, វិធីសាស្រ្ដផលិតពូជជំរើសវិទូនៃប៉េងប៉ោះTM,K1 នៅស្ថានីយ៍ពិសោធន៍ពូជបន្លែក្បាលកោះ ATM.Sp PAN 2003 B059 Or.5 Tomato breeder seed peoduction methodology-TM,K1 variety at kbal koh vegetable research station, វិធីសាស្រ្ដផលិតពូជជំរើសវិទូនៃប៉េងប៉ោះTM,K1 នៅស្ថានីយ៍ពិសោធន៍ពូជបន្លែក្បាលកោះ ATM.Sp SAM 2003 B059 Or.1 Effect of pH DRC and coagulation time on Po, PRI and colour, ឥទ្ធិពលpH និងរយៈពេលទុកអោយកកនៃជ័រកៅស៊ូចំពោះតំលៃPo, PRI និងពណ៌ ATM.Sp SAM 2003 B059 Or.2 Effect of pH DRC and coagulation time on Po, PRI and colour, ឥទ្ធិពលpH និងរយៈពេលទុកអោយកកនៃជ័រកៅស៊ូចំពោះតំលៃPo, PRI និងពណ៌ ATM.Sp SAM 2003 B059 Or.3 Effect of pH DRC and coagulation time on Po, PRI and colour, ឥទ្ធិពលpH និងរយៈពេលទុកអោយកកនៃជ័រកៅស៊ូចំពោះតំលៃPo, PRI និងពណ៌

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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