STUDY SOME FACTORS AFFECTING THE FERMENTATION PROCESS OF BLACK GARLIC FROM INDIGENOUS GARLIC VARIETIES OF DONG MU CAO BANG

क्यूआर कोड

STUDY SOME FACTORS AFFECTING THE FERMENTATION PROCESS OF BLACK GARLIC FROM INDIGENOUS GARLIC VARIETIES OF DONG MU CAO BANG

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	Nguyễn, Thị Tình, Đinh, Thị Kim Hoa, Phạm, Bằng Phương, Tạ, Thị Lượng, Nguyễn, Tiến Dũng, Nguyễn, Sinh Huỳnh, Kiều, Thị Thu Hương, Ngô, Xuân Bình
स्वरूप:	लेख
भाषा:	Vietnamese
प्रकाशित:	2023
विषय:	Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên
ऑनलाइन पहुंच:	https://sti.vista.gov.vn/tw/Pages/tai-lieu-khcn.aspx?ItemID=295575 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/127290
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Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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