Koha online

Your cart is empty.
Normal view MARC view ISBD view

EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស

by EANG ROTH អៀង រត្ន័.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: x47p 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 EAN 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI EAN 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI EAN 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI EAN 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 CHO 2020 B1-482 Or.3 EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់ AGI CHO 2020 B1-482 Or.4 EFFECT OF CASSAVA STARCH CONTENT ON QUALITY OF PINEAPPLE PEATHER ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពផែនម្នាស់ AGI EAN 2020 B1-482 Or.1 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស AGI EAN 2020 B1-482 Or.2 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស AGI EAN 2020 B1-482 Or.3 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស AGI EAN 2020 B1-482 Or.4 EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស AGI HEA 2020 B1-482 Or.1 EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល​ និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha