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SALMONELLA SPP. AND ESCHERICHIA COLI REDUCTION IN SLURRY BY THE ADDING OF INDIGENOUS MICROORGANISMS កាត់បន្ថយSALMONELLA SPP. និង ESCHERICHIA COLIក្នុងកាកសំណល់ឡជីវឧស្ម័នដោយបន្ថែមនូវINDIGENOUS MICROORGANISMS

by CHIP PANHA ជីប​បញ្ញា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: x42p viii 29cm.DDC classification:
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AGI AGI Library Block B
B1.514 		AGI CHI 2020 B1-514 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHI 2020 B1-514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHI 2020 B1-514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHI 2020 B1-514 Or.4 (Browse shelf) Available
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AGI CHI 2020 B1-514 Or.1 SALMONELLA SPP. AND ESCHERICHIA COLI REDUCTION IN SLURRY BY THE ADDING OF INDIGENOUS MICROORGANISMS កាត់បន្ថយSALMONELLA SPP. និង ESCHERICHIA COLIក្នុងកាកសំណល់ឡជីវឧស្ម័នដោយបន្ថែមនូវINDIGENOUS MICROORGANISMS AGI CHI 2020 B1-514 Or.2 SALMONELLA SPP. AND ESCHERICHIA COLI REDUCTION IN SLURRY BY THE ADDING OF INDIGENOUS MICROORGANISMS កាត់បន្ថយSALMONELLA SPP. និង ESCHERICHIA COLIក្នុងកាកសំណល់ឡជីវឧស្ម័នដោយបន្ថែមនូវINDIGENOUS MICROORGANISMS AGI CHI 2020 B1-514 Or.3 SALMONELLA SPP. AND ESCHERICHIA COLI REDUCTION IN SLURRY BY THE ADDING OF INDIGENOUS MICROORGANISMS កាត់បន្ថយSALMONELLA SPP. និង ESCHERICHIA COLIក្នុងកាកសំណល់ឡជីវឧស្ម័នដោយបន្ថែមនូវINDIGENOUS MICROORGANISMS AGI CHI 2020 B1-514 Or.4 SALMONELLA SPP. AND ESCHERICHIA COLI REDUCTION IN SLURRY BY THE ADDING OF INDIGENOUS MICROORGANISMS កាត់បន្ថយSALMONELLA SPP. និង ESCHERICHIA COLIក្នុងកាកសំណល់ឡជីវឧស្ម័នដោយបន្ថែមនូវINDIGENOUS MICROORGANISMS AGI HEN 2020 B1- 514 Or.1 EFFECT OF SOYBEAN FLOUR QUALITY ON CUSTARD QUALITY ឥទ្ធិពលនៃបរិម៉ាណម្សៅសណ្ដែកសៀងនៅលើគុនភាពការសម្អាត AGI HEN 2020 B1- 514 Or.2 EFFECT OF SOYBEAN FLOUR QUALITY ON CUSTARD QUALITY ឥទ្ធិពលនៃបរិម៉ាណម្សៅសណ្ដែកសៀងនៅលើគុនភាពការសម្អាត AGI HEN 2020 B1- 514 Or.3 EFFECT OF SOYBEAN FLOUR QUALITY ON CUSTARD QUALITY ឥទ្ធិពលនៃបរិម៉ាណម្សៅសណ្ដែកសៀងនៅលើគុនភាពការសម្អាត

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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