Koha online

Your cart is empty.
Normal view MARC view ISBD view

utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ

by SAB MICHTITYA,សាប់ មុិចទិត្យា.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2017Description: xiii;49p; ill; 29cm.DDC classification: AGI SAB 2017 B608 Or.1 Online resources: Click here to access online
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Call number Status Date due
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B608 		AGI SAB 2017 B608 Or.8 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B608 Close shelf browser
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
AGI RIN 2017 B608 Or.8 surgar cane vinegar processing,ការកែច្នៃទឹកខ្នេះអំពៅ AGI SAB 2017 B608 Or.1 utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SAB 2017 B608 Or.2 utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SAB 2017 B608 Or.3 utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SAB 2017 B608 Or.4 utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SAB 2017 B608 Or.5 utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SAB 2017 B608 Or.6 utilization of aspergillus oryzae and rhyzopus oryzae for processing of fermented soy sauce,ការប្រើប្រាស់ aspergillus oryzae និង rhyzopus oryzae សម្រាប់ការផលិតទឹកស៊ីអ៊ីវបន្ទុំ

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha