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ឥទ្ធិពលនៃរយៈពេលប៉ាស្ទ័រកម្មទៅលើសីតុណ្ណភាពជ្រក់ត្រសក់ស្រូវខ្ចី, effect of pasteurization time on quality of young cucumber sativa pickle

by CHHOT NARONG, ឈត់ ណារ៉ុង.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2017Description: viii,37p, ill, 29cm.DDC classification: AGI CHH 2017 B671 Or. 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
B671 		AGI CHH 2017 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI CHH 2017 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI CHH 2017 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI CHH 2017 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI CHH 2017 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI CHH 2017 B671 Or. (Browse shelf) Available
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AGI CHH 2017 B671 Or. ឥទ្ធិពលនៃរយៈពេលប៉ាស្ទ័រកម្មទៅលើសីតុណ្ណភាពជ្រក់ត្រសក់ស្រូវខ្ចី, effect of pasteurization time on quality of young cucumber sativa pickle AGI CHH 2017 B671 Or. ឥទ្ធិពលនៃរយៈពេលប៉ាស្ទ័រកម្មទៅលើសីតុណ្ណភាពជ្រក់ត្រសក់ស្រូវខ្ចី, effect of pasteurization time on quality of young cucumber sativa pickle AGI CHH 2017 B671 Or. ឥទ្ធិពលនៃរយៈពេលប៉ាស្ទ័រកម្មទៅលើសីតុណ្ណភាពជ្រក់ត្រសក់ស្រូវខ្ចី, effect of pasteurization time on quality of young cucumber sativa pickle AGI CHH 2017 B671 Or. ឥទ្ធិពលនៃរយៈពេលប៉ាស្ទ័រកម្មទៅលើសីតុណ្ណភាពជ្រក់ត្រសក់ស្រូវខ្ចី, effect of pasteurization time on quality of young cucumber sativa pickle AGI HAS 2018 B671 Or. ការប្រៀបធៀបបរិមាណប៊ិកទីននៅក្នុងសំបកផ្លែក្រូចវល្លិ៍ពណ៍លឿង​និងពណ៍ស្វាយ,the comparison of pectin in yellow and purple of passion fruit peel AGI HAS 2018 B671 Or. ការប្រៀបធៀបបរិមាណប៊ិកទីននៅក្នុងសំបកផ្លែក្រូចវល្លិ៍ពណ៍លឿង​និងពណ៍ស្វាយ,the comparison of pectin in yellow and purple of passion fruit peel AGI HAS 2018 B671 Or. ការប្រៀបធៀបបរិមាណប៊ិកទីននៅក្នុងសំបកផ្លែក្រូចវល្លិ៍ពណ៍លឿង​និងពណ៍ស្វាយ,the comparison of pectin in yellow and purple of passion fruit peel

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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