Koha online

Your cart is empty.
Normal view MARC view ISBD view

EFFECT OF PINEAPPLE AND GINER ON LEVEL OF AMINO NITROGGEN IN FERMENTA TION OF FISH SAUCE ឥទ្ធិពលនៃម្នាស់ នងខ្ញី្មខ្មៅលើកម្រិ Amino nitrogen នៅក្នុងទឹកត្រី

by CHHORN SREYLEAK ឈន ស្រីល័ក្ខ.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: x41p viii 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
B1.514 		AGI CHH 2020 B1- 514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI CHH 2020 B1- 514 Or.1 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.514 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 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 AGI CHH 2020 B1- 514 Or.2 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.3 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.4 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 DAYING METGOD ON THE QUALITY OF MORINGA BRANCH TEA ​ ឥទ្ធិពលនៃវិធីសាស្រ្តសម្ងួតនៅលើគុណភាពតែមែកម្រុំ

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha