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EFFECT OF PASTERZA TION TEMPERATURE ON QUALITY OF TAMARIND JUICE MIXED GINGER ឥទ្ធិពលនៃសីតុណ្ហភាពប៉ាស្ទ័រនៅលើគុណភាពផេសជ្ចះទឹកអំពិលទុំលាយខ្ញី

by CHEA SREYNA ជា ស្រីណា​.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: x54p vii 29cm.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.514 		AGI CHE 2020 B1- 514 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHE 2020 B1- 514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHE 2020 B1- 514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHE 2020 B1- 514 Or.4 (Browse shelf) Available
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AGI CHA 2020 B1-514 Or.4 EFFECTS OF TEMPERATURE ON SWEET POTA TO BREAD QUALITY ឥទ្ធិពលនៃសីតុណ្ហភាពដុតទៅលើគុណភាពនំបុ័ងដំឡូងជ្វា AGI CHE 2020 B1- 514 Or.1 EFFECT OF PASTERZA TION TEMPERATURE ON QUALITY OF TAMARIND JUICE MIXED GINGER ឥទ្ធិពលនៃសីតុណ្ហភាពប៉ាស្ទ័រនៅលើគុណភាពផេសជ្ចះទឹកអំពិលទុំលាយខ្ញី AGI CHE 2020 B1- 514 Or.2 EFFECT OF PASTERZA TION TEMPERATURE ON QUALITY OF TAMARIND JUICE MIXED GINGER ឥទ្ធិពលនៃសីតុណ្ហភាពប៉ាស្ទ័រនៅលើគុណភាពផេសជ្ចះទឹកអំពិលទុំលាយខ្ញី AGI CHE 2020 B1- 514 Or.3 EFFECT OF PASTERZA TION TEMPERATURE ON QUALITY OF TAMARIND JUICE MIXED GINGER ឥទ្ធិពលនៃសីតុណ្ហភាពប៉ាស្ទ័រនៅលើគុណភាពផេសជ្ចះទឹកអំពិលទុំលាយខ្ញី AGI CHE 2020 B1- 514 Or.4 EFFECT OF PASTERZA TION TEMPERATURE ON QUALITY OF TAMARIND JUICE MIXED GINGER ឥទ្ធិពលនៃសីតុណ្ហភាពប៉ាស្ទ័រនៅលើគុណភាពផេសជ្ចះទឹកអំពិលទុំលាយខ្ញី AGI CHH 2020 B1- 514 Or.1 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី AGI CHH 2020 B1- 514 Or.1 EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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