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QUALITY OF FERMENTED FISH (RASBBORA TORNIERI) BY USING Lactobacillus Plantarum AGAINST Salmonella គុណភាពផ្អកត្រីចង្វាមូលដោយប្រើមេ Lactobacillus plantarum ប្រឆាំងនិងវត្តមាន Salmonella

by POV SREYNONG ពៅ ស្រីណង.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: IX.41P VII. 29CM.DDC classification:
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B1.538 		AGI POV 2023 B1-538 Or. (Browse shelf) In transit from Library Block D to Library Block B since 07/08/2024
AGI AGI Library Block B
B1.538 		AGI POV 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI POV 2023 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI POV 2023 B1-538 Or. (Browse shelf) Available
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AGI POV 2023 B1-538 Or. EFFECT OF SWEET POTATO FLOUR QUANTITY ON QUALITY OF NAEM TREY RAHS (Channa Striata) ឥទ្ធិពលនៃបរិមាណម្សៅដំឡូងជ្វាលើគុណភាពណែមសាច់ត្រីរ៉ស់ AGI POV 2023 B1-538 Or. EFFECT OF SWEET POTATO FLOUR QUANTITY ON QUALITY OF NAEM TREY RAHS (Channa Striata) ឥទ្ធិពលនៃបរិមាណម្សៅដំឡូងជ្វាលើគុណភាពណែមសាច់ត្រីរ៉ស់ AGI POV 2023 B1-538 Or. EFFECT OF SWEET POTATO FLOUR QUANTITY ON QUALITY OF NAEM TREY RAHS (Channa Striata) ឥទ្ធិពលនៃបរិមាណម្សៅដំឡូងជ្វាលើគុណភាពណែមសាច់ត្រីរ៉ស់ AGI POV 2023 B1-538 Or. QUALITY OF FERMENTED FISH (RASBBORA TORNIERI) BY USING Lactobacillus Plantarum AGAINST Salmonella គុណភាពផ្អកត្រីចង្វាមូលដោយប្រើមេ Lactobacillus plantarum ប្រឆាំងនិងវត្តមាន Salmonella AGI POV 2023 B1-538 Or. QUALITY OF FERMENTED FISH (RASBBORA TORNIERI) BY USING Lactobacillus Plantarum AGAINST Salmonella គុណភាពផ្អកត្រីចង្វាមូលដោយប្រើមេ Lactobacillus plantarum ប្រឆាំងនិងវត្តមាន Salmonella AGI POV 2023 B1-538 Or. QUALITY OF FERMENTED FISH (RASBBORA TORNIERI) BY USING Lactobacillus Plantarum AGAINST Salmonella គុណភាពផ្អកត្រីចង្វាមូលដោយប្រើមេ Lactobacillus plantarum ប្រឆាំងនិងវត្តមាន Salmonella AGI POV 2023 B1-538 Or. QUALITY OF FERMENTED FISH (RASBBORA TORNIERI) BY USING Lactobacillus Plantarum AGAINST Salmonella គុណភាពផ្អកត្រីចង្វាមូលដោយប្រើមេ Lactobacillus plantarum ប្រឆាំងនិងវត្តមាន Salmonella

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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