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effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត

by KEAN CHANROM,គាន ចាន់រុំ.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2016Description: xi;52p; ill; 29cm.DDC classification: AGI KEA 2016 B583 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
B583 		AGI KEA 2016 B583 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KEA 2016 B583 Or.8 (Browse shelf) Available
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AGI HON 2016 B583 Or.6 detection of salmonella spp and e.coli in egg use as butter for sandswich ,កំណត់រកវត្តមានបាក់រី salmonella spp និង e.coli នៅក្នុងល្បាយស៊ិតនិងប្រេងជំនួសដោយប៊័រលាបនំប័ុងសាច់ AGI HON 2016 B583 Or.7 detection of salmonella spp and e.coli in egg use as butter for sandswich ,កំណត់រកវត្តមានបាក់រី salmonella spp និង e.coli នៅក្នុងល្បាយស៊ិតនិងប្រេងជំនួសដោយប៊័រលាបនំប័ុងសាច់ AGI HON 2016 B583 Or.8 detection of salmonella spp and e.coli in egg use as butter for sandswich ,កំណត់រកវត្តមានបាក់រី salmonella spp និង e.coli នៅក្នុងល្បាយស៊ិតនិងប្រេងជំនួសដោយប៊័រលាបនំប័ុងសាច់ AGI KEA 2016 B583 Or.1 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត AGI KEA 2016 B583 Or.2 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត AGI KEA 2016 B583 Or.3 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត AGI KEA 2016 B583 Or.4 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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