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IDENTIFIVATION OF LACTIC ACID BACTERIA IN FERMEBTED RADISH PRODUCTS. រកវត្តមានឡាក់ទិចអាសុីតបាក់តេរីនៅក្នុងផលិតផលជ្រក់ឆៃថាវ

by VUTHY SREYNE វុទ្ធី ស្រីណេ.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2019Description: VIII.44P VI 29CM.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
B672 		AGI VUT 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI VUT 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI VUT 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI VUT 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI VUT 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI VUT 2019 B672 Or. (Browse shelf) Available
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AGI VUT 2019 B672 Or. IDENTIFIVATION OF LACTIC ACID BACTERIA IN FERMEBTED RADISH PRODUCTS. រកវត្តមានឡាក់ទិចអាសុីតបាក់តេរីនៅក្នុងផលិតផលជ្រក់ឆៃថាវ AGI VUT 2019 B672 Or. IDENTIFIVATION OF LACTIC ACID BACTERIA IN FERMEBTED RADISH PRODUCTS. រកវត្តមានឡាក់ទិចអាសុីតបាក់តេរីនៅក្នុងផលិតផលជ្រក់ឆៃថាវ AGI VUT 2019 B672 Or. IDENTIFIVATION OF LACTIC ACID BACTERIA IN FERMEBTED RADISH PRODUCTS. រកវត្តមានឡាក់ទិចអាសុីតបាក់តេរីនៅក្នុងផលិតផលជ្រក់ឆៃថាវ AGI VUT 2019 B672 Or. IDENTIFIVATION OF LACTIC ACID BACTERIA IN FERMEBTED RADISH PRODUCTS. រកវត្តមានឡាក់ទិចអាសុីតបាក់តេរីនៅក្នុងផលិតផលជ្រក់ឆៃថាវ AGI YAN 2019 B672 Or. EFFECTS OF ENZYMES FROM DIFFERENT MALTED MAIZE CUL TIV ARS SND SACCHARIFICATION TIMES ON QUALITY OF CASSAVA STARCH. ឥទ្ធិពលនៃអង់សុីមពីពូជពោតបណ្តុះផ្សេងៗគ្នា​ និងរយះពេលនៃSACHHARIFICA TIONទៅលើគុណភាពស្ករមា៉ល់តូស ដេលផលិតពីម្សៅដំឡូងមី AGI YAN 2019 B672 Or. EFFECTS OF ENZYMES FROM DIFFERENT MALTED MAIZE CUL TIV ARS SND SACCHARIFICATION TIMES ON QUALITY OF CASSAVA STARCH. ឥទ្ធិពលនៃអង់សុីមពីពូជពោតបណ្តុះផ្សេងៗគ្នា​ និងរយះពេលនៃSACHHARIFICA TIONទៅលើគុណភាពស្ករមា៉ល់តូស ដេលផលិតពីម្សៅដំឡូងមី AGI YAN 2019 B672 Or. EFFECTS OF ENZYMES FROM DIFFERENT MALTED MAIZE CUL TIV ARS SND SACCHARIFICATION TIMES ON QUALITY OF CASSAVA STARCH. ឥទ្ធិពលនៃអង់សុីមពីពូជពោតបណ្តុះផ្សេងៗគ្នា​ និងរយះពេលនៃSACHHARIFICA TIONទៅលើគុណភាពស្ករមា៉ល់តូស ដេលផលិតពីម្សៅដំឡូងមី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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