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Optimizing water amount added in to fermentation and fermentation period for better rice spirit (sraa sar) quality, កំណត់បរិមាណទឹក និងរយៈពេលបន្ទុំសមស្របសម្រាប់ធ្វើការឲ្យប្រសើរដល់គុណភាពស្រាល

by LY, PRACHTET.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2009Description: x; 40p. ill. 29cm.DDC classification: AGI LY 2009 B281 Or.1 Online resources: Click here to access online
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.7 (Browse shelf) In transit from Library Block C to Library Block B since 21/10/2016
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.8 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.9 (Browse shelf) Available
AGI AGI Library Block B
B281 		AGI LY 2009 B281 Or.10 (Browse shelf) Available
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AGI LY 2009 B281 Or.6 Optimizing water amount added in to fermentation and fermentation period for better rice spirit (sraa sar) quality, កំណត់បរិមាណទឹក និងរយៈពេលបន្ទុំសមស្របសម្រាប់ធ្វើការឲ្យប្រសើរដល់គុណភាពស្រាល AGI LY 2009 B281 Or.7 Optimizing water amount added in to fermentation and fermentation period for better rice spirit (sraa sar) quality, កំណត់បរិមាណទឹក និងរយៈពេលបន្ទុំសមស្របសម្រាប់ធ្វើការឲ្យប្រសើរដល់គុណភាពស្រាល AGI LY 2009 B281 Or.8 Optimizing water amount added in to fermentation and fermentation period for better rice spirit (sraa sar) quality, កំណត់បរិមាណទឹក និងរយៈពេលបន្ទុំសមស្របសម្រាប់ធ្វើការឲ្យប្រសើរដល់គុណភាពស្រាល AGI LY 2009 B281 Or.9 Optimizing water amount added in to fermentation and fermentation period for better rice spirit (sraa sar) quality, កំណត់បរិមាណទឹក និងរយៈពេលបន្ទុំសមស្របសម្រាប់ធ្វើការឲ្យប្រសើរដល់គុណភាពស្រាល AGI MOU 2009 B281 Or.1 Effects of evaporation cooling system on post harvest quality of posat variety, ឥទ្ធិពលនៃការស្ដុកទុកដោយប្រើប្រព័ន្ធចំហាយត្រជាក់ទៅលើគុណភាពក្រូចពោធិ៍សាត់ក្រោយពេលប្រមូលផល AGI MOU 2009 B281 Or.2 Effects of evaporation cooling system on post harvest quality of posat variety, ឥទ្ធិពលនៃការស្ដុកទុកដោយប្រើប្រព័ន្ធចំហាយត្រជាក់ទៅលើគុណភាពក្រូចពោធិ៍សាត់ក្រោយពេលប្រមូលផល AGI MOU 2009 B281 Or.3 Effects of evaporation cooling system on post harvest quality of posat variety, ឥទ្ធិពលនៃការស្ដុកទុកដោយប្រើប្រព័ន្ធចំហាយត្រជាក់ទៅលើគុណភាពក្រូចពោធិ៍សាត់ក្រោយពេលប្រមូលផល

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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