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processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា

by MOUL MARY,មូល ម៉ារី.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2017Description: ix;46p; ill; 29cm.DDC classification: AGI MOU 2017 B637 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
B637 		AGI MOU 2017 B637 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.6 (Browse shelf) Available
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AGI MAN 2017 B637 Or.5 detection of escherichia coli and coliform on banh kanh product in two markets of phnom penh city,ការរកវត្តមានscherichia coli និង coliform លើផលិតផលបាញ់កាញ់នៅក្នុងផ្សារពីនៃរាជធានីភ្នំពេញ AGI MAN 2017 B637 Or.6 detection of escherichia coli and coliform on banh kanh product in two markets of phnom penh city,ការរកវត្តមានscherichia coli និង coliform លើផលិតផលបាញ់កាញ់នៅក្នុងផ្សារពីនៃរាជធានីភ្នំពេញ AGI MOU 2017 B637 Or.1 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.2 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.3 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.4 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.5 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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