Koha online

Your cart is empty.
Normal view MARC view ISBD view

EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក

by KONG SREYNEATH គង់ ស្រីនៀត.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: ix43p vii 29cm.DDC classification:
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI KON 2020 B1-482 Or.4 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.482 Close shelf browser
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
AGI KON 2020 B1-482 Or.1 EFFECTS OF PRE COOLING METHOD AND STORAGE TEMPERATURE ON QUALITY OF BELL PEPPERS ឥទ្ធិពលនៃវិធីសាស្រ្តបញ្ចុះសីតុណ្ហភាពបឋមនិងសីតិណ្ហភាពស្ដុកទុកនៅលើគុពភាពក្រោយប្រមូលផលរបស់ម្ទេសប្លោក 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"

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha