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EFFECT OF TEMPERATURE AND TAMARIND QUANTITY ON QULTIY ON QULITY OF DRIED FISH BLENDED WITH SPICES HERB ​ ឥទ្ធិពលនៃសីតុណ្ហភាពនិងបរិម់ាណអំពិលទំុនៅលើគុណភាពត្រីបុកសម្ងួតលាយគ្រឿងទេស

by SOTHEA ANGKET សុធា អង្គា.
Material type: materialTypeLabelBookPublisher: Pnom Penh RUA 2022Description: ix59p ix 29cm.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.514 		AGI SOT 2022 B1-514 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI SOT 2022 B1-514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI SOT 2022 B1-514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI SOT 2022 B1-514 Or.4 (Browse shelf) Available
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AGI SOT 2022 B1-514 Or.1 EFFECT OF TEMPERATURE AND TAMARIND QUANTITY ON QULTIY ON QULITY OF DRIED FISH BLENDED WITH SPICES HERB ​ ឥទ្ធិពលនៃសីតុណ្ហភាពនិងបរិម់ាណអំពិលទំុនៅលើគុណភាពត្រីបុកសម្ងួតលាយគ្រឿងទេស AGI SOT 2022 B1-514 Or.2 EFFECT OF TEMPERATURE AND TAMARIND QUANTITY ON QULTIY ON QULITY OF DRIED FISH BLENDED WITH SPICES HERB ​ ឥទ្ធិពលនៃសីតុណ្ហភាពនិងបរិម់ាណអំពិលទំុនៅលើគុណភាពត្រីបុកសម្ងួតលាយគ្រឿងទេស AGI SOT 2022 B1-514 Or.3 EFFECT OF TEMPERATURE AND TAMARIND QUANTITY ON QULTIY ON QULITY OF DRIED FISH BLENDED WITH SPICES HERB ​ ឥទ្ធិពលនៃសីតុណ្ហភាពនិងបរិម់ាណអំពិលទំុនៅលើគុណភាពត្រីបុកសម្ងួតលាយគ្រឿងទេស AGI SOT 2022 B1-514 Or.4 EFFECT OF TEMPERATURE AND TAMARIND QUANTITY ON QULTIY ON QULITY OF DRIED FISH BLENDED WITH SPICES HERB ​ ឥទ្ធិពលនៃសីតុណ្ហភាពនិងបរិម់ាណអំពិលទំុនៅលើគុណភាពត្រីបុកសម្ងួតលាយគ្រឿងទេស AGI TOU 2020 B1-514 Or.1 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ AGI TOU 2020 B1-514 Or.2 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ AGI TOU 2020 B1-514 Or.3 DETECTION OF BACTERIAL CONTAMINATION LEVEL IN FERMENTED MUSTARD LEAF PRODUCTS ការវិភាគរកចំនួនបាក់តេរីឆ្លងនៅក្នុងផលិតផលជ្រក់ស្ពៃ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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