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effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ

by PHON SOTHARITH ,ផុន​សុរិទ្ធិ.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2017Description: ix;40p; ill; 29cm.DDC classification: AGI PHO 2017 B610 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
B610 		AGI PHO 2017 B610 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI PHO 2017 B610 Or.8 (Browse shelf) Available
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AGI NOU 2017 B610 Or.8 processing of instant drinks from three different pumpkin powder,ការកែច្នៃទឹកភេជ្ជៈម្សៅល្ពៅបីប្រភេទផ្សេងគ្នា AGI PHO 2017 B610 Or.1 effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ AGI PHO 2017 B610 Or.2 effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ AGI PHO 2017 B610 Or.3 effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ AGI PHO 2017 B610 Or.4 effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ AGI PHO 2017 B610 Or.5 effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ AGI PHO 2017 B610 Or.6 effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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