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Quality Improvement Of "Num Kram"

by LIM RORSIDY លីម​ រ៉សុីឌី.
Material type: materialTypeLabelBookPublisher: Phnom Penh rua 2020Description: x60p vii 29cm.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.482 		AGI LIM 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI LIM 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI LIM 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI LIM 2020 B1-482 Or.4 (Browse shelf) Available
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AGI KON 2020 B1-482 Or.2 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI KON 2020 B1-482 Or.3 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI KON 2020 B1-482 Or.4 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក AGI LIM 2020 B1-482 Or.1 Quality Improvement Of "Num Kram" AGI LIM 2020 B1-482 Or.1 STUDY ON PHY SICO-CHEMICAL AND SHELF LIFE OF COCONUT MILK BY USING CMC AND XANTHAN GUM ​ការសិក្សាលើលក្ខណះរូប​​-គីំមី និងអាយិកាលនៃខ្ទិះដូង ដោយប្រើCMC​និង XANTHAN GUM AGI LIM 2020 B1-482 Or.2 Quality Improvement Of "Num Kram" AGI LIM 2020 B1-482 Or.2 STUDY ON PHY SICO-CHEMICAL AND SHELF LIFE OF COCONUT MILK BY USING CMC AND XANTHAN GUM ​ការសិក្សាលើលក្ខណះរូប​​-គីំមី និងអាយិកាលនៃខ្ទិះដូង ដោយប្រើCMC​និង XANTHAN GUM

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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