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EFFECT OF SALT AND SUGAR CONCENTRATION ON FERMENTED GREEN PEPPERCORN PRESERVED BY VINEGAR SOLUTION ឥទ្ធិពលនៃបរិមាណអំបិល​​​ និងស្ករទៅលើគុណភាពជ្រក់ម្រេចខ្ចី ថែរក្សាដោយសូលុយស្យុងទឹកខ្មេះ

by UON ROZA អ៊ួន រ៉ូហ្សា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2022Description: XI. 44P VIII. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.466 		AGI UON 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI UON 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI UON 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI UON 2022 B1-466 Or. (Browse shelf) Available
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AGI UON 2022 B1-466 Or. EFFECT OF SALT AND SUGAR CONCENTRATION ON FERMENTED GREEN PEPPERCORN PRESERVED BY VINEGAR SOLUTION ឥទ្ធិពលនៃបរិមាណអំបិល​​​ និងស្ករទៅលើគុណភាពជ្រក់ម្រេចខ្ចី ថែរក្សាដោយសូលុយស្យុងទឹកខ្មេះ AGI UON 2022 B1-466 Or. EFFECT OF SALT AND SUGAR CONCENTRATION ON FERMENTED GREEN PEPPERCORN PRESERVED BY VINEGAR SOLUTION ឥទ្ធិពលនៃបរិមាណអំបិល​​​ និងស្ករទៅលើគុណភាពជ្រក់ម្រេចខ្ចី ថែរក្សាដោយសូលុយស្យុងទឹកខ្មេះ AGI UON 2022 B1-466 Or. EFFECT OF SALT AND SUGAR CONCENTRATION ON FERMENTED GREEN PEPPERCORN PRESERVED BY VINEGAR SOLUTION ឥទ្ធិពលនៃបរិមាណអំបិល​​​ និងស្ករទៅលើគុណភាពជ្រក់ម្រេចខ្ចី ថែរក្សាដោយសូលុយស្យុងទឹកខ្មេះ AGI UON 2022 B1-466 Or. EFFECT OF SALT AND SUGAR CONCENTRATION ON FERMENTED GREEN PEPPERCORN PRESERVED BY VINEGAR SOLUTION ឥទ្ធិពលនៃបរិមាណអំបិល​​​ និងស្ករទៅលើគុណភាពជ្រក់ម្រេចខ្ចី ថែរក្សាដោយសូលុយស្យុងទឹកខ្មេះ AGI VOR 2023 B1-466 Or. EFFECT OF SHRIMP PASTE QUANTITY ON KAPI PHAV PROCESSING ឥទ្ធិពលនៃបរិមាណកាពិកនុងការកែច្នៃកាពិផាវ AGI VOR 2023 B1-466 Or. EFFECT OF SHRIMP PASTE QUANTITY ON KAPI PHAV PROCESSING ឥទ្ធិពលនៃបរិមាណកាពិកនុងការកែច្នៃកាពិផាវ AGI VOR 2023 B1-466 Or. EFFECT OF SHRIMP PASTE QUANTITY ON KAPI PHAV PROCESSING ឥទ្ធិពលនៃបរិមាណកាពិកនុងការកែច្នៃកាពិផាវ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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