IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី
by
TOUN SREYNET ទួន ស្រីណែត
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Material type: 
Item type | Current location | Call number | Status | Date due |
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Library Block B B1.482 | AGI TOU 2020 B1-482 Or.1 (Browse shelf) | Available | |
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Library Block B B1.482 | AGI TOU 2020 B1-482 Or.2 (Browse shelf) | Available | |
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Library Block B B1.482 | AGI TOU 2020 B1-482 Or.3 (Browse shelf) | Available | |
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Library Block B B1.482 | AGI TOU 2020 B1-482 Or.4 (Browse shelf) | Available |
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