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THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis

by CHI HOLIHOUR ជី ហូលីហ៊ួរ.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: X. 56P VII. 29CM.DDC classification:
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AGI AGI Library Block B
B1.538 		AGI CHI 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI CHI 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI CHI 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI CHI 2023 B1-538 Or. (Browse shelf) Available
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AGI CHE 2023 B1-538 Or. EFFECT OF WHITE OYSTER MUSHROOM ADDITION ON THE QUALITY OF VEGETABLE BALLS ឥទ្ធិពលនៃការបន្ថែមផ្សិតអំបោះសទៅលើគុណភាពប្រហិតបន្លែ AGI CHE 2023 B1-538 Or. EFFECT OF WHITE OYSTER MUSHROOM ADDITION ON THE QUALITY OF VEGETABLE BALLS ឥទ្ធិពលនៃការបន្ថែមផ្សិតអំបោះសទៅលើគុណភាពប្រហិតបន្លែ AGI CHE 2023 B1-538 Or. EFFECT OF WHITE OYSTER MUSHROOM ADDITION ON THE QUALITY OF VEGETABLE BALLS ឥទ្ធិពលនៃការបន្ថែមផ្សិតអំបោះសទៅលើគុណភាពប្រហិតបន្លែ AGI CHI 2023 B1-538 Or. THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis AGI CHI 2023 B1-538 Or. THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis AGI CHI 2023 B1-538 Or. THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis AGI CHI 2023 B1-538 Or. THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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