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Effects Of Fish And Cassava Flours Contents On Quality Of Fish Fingers ​ឥទ្ធិពលនៃបរិម៉ាណសាច់ត្រី និងម្សៅតំឡូងមីលើគុណភាពត្រីបំពង

by To Maniza តូ ម៉ានីហ្សា.
Material type: materialTypeLabelBookPublisher: Phnom Penh rua 2020Description: viii40p vi 29cm.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.482 		AGI TO 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TO 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TO 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TO 2020 B1-482 Or.4 (Browse shelf) Available
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AGI THO 2020 B1-482 Or.3 DETECTION OF BACTERIAL CONTAMINATION IN FERMENTED FESH (NEM SACHTHRY) កំណត់វត្តមានបាក់តេរីឆ្លងនៅក្នុងផលិតផលណែម AGI THO 2020 B1-482 Or.4 DETECTION OF BACTERIAL CONTAMINATION IN FERMENTED FESH (NEM SACHTHRY) កំណត់វត្តមានបាក់តេរីឆ្លងនៅក្នុងផលិតផលណែម AGI TO 2020 B1-482 Or.1 Effects Of Fish And Cassava Flours Contents On Quality Of Fish Fingers ​ឥទ្ធិពលនៃបរិម៉ាណសាច់ត្រី និងម្សៅតំឡូងមីលើគុណភាពត្រីបំពង AGI TO 2020 B1-482 Or.2 Effects Of Fish And Cassava Flours Contents On Quality Of Fish Fingers ​ឥទ្ធិពលនៃបរិម៉ាណសាច់ត្រី និងម្សៅតំឡូងមីលើគុណភាពត្រីបំពង AGI TO 2020 B1-482 Or.3 Effects Of Fish And Cassava Flours Contents On Quality Of Fish Fingers ​ឥទ្ធិពលនៃបរិម៉ាណសាច់ត្រី និងម្សៅតំឡូងមីលើគុណភាពត្រីបំពង AGI TO 2020 B1-482 Or.4 Effects Of Fish And Cassava Flours Contents On Quality Of Fish Fingers ​ឥទ្ធិពលនៃបរិម៉ាណសាច់ត្រី និងម្សៅតំឡូងមីលើគុណភាពត្រីបំពង AGI TOU 2020 B1-482 Or.1 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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