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The fluctuation of taro meat on quality of yogurt milk; បម្រែបម្រួលបរិំមាណត្រាវទៅលើផលិតផលយ៉ាអ៊ួទឹកដោះគោ

by PHEAP SREYRATH; ភាព ស្រីរដ្ឋ.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2016Description: x; 47p; ill; 29cm.DDC classification: AGI PHE 2016 B566 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
B566 		AGI PHE 2016 B566 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B566 		AGI PHE 2016 B566 Or.8 (Browse shelf) Available
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AGI PHE 2016 B566 Or.4 The fluctuation of taro meat on quality of yogurt milk; បម្រែបម្រួលបរិំមាណត្រាវទៅលើផលិតផលយ៉ាអ៊ួទឹកដោះគោ AGI PHE 2016 B566 Or.5 The fluctuation of taro meat on quality of yogurt milk; បម្រែបម្រួលបរិំមាណត្រាវទៅលើផលិតផលយ៉ាអ៊ួទឹកដោះគោ AGI PHE 2016 B566 Or.6 The fluctuation of taro meat on quality of yogurt milk; បម្រែបម្រួលបរិំមាណត្រាវទៅលើផលិតផលយ៉ាអ៊ួទឹកដោះគោ AGI PHE 2016 B566 Or.7 The fluctuation of taro meat on quality of yogurt milk; បម្រែបម្រួលបរិំមាណត្រាវទៅលើផលិតផលយ៉ាអ៊ួទឹកដោះគោ AGI PHE 2016 B566 Or.8 The fluctuation of taro meat on quality of yogurt milk; បម្រែបម្រួលបរិំមាណត្រាវទៅលើផលិតផលយ៉ាអ៊ួទឹកដោះគោ AGI SIE 2015 B566 Or.1 Influences of drying temperature on the quality of garlic powder; ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួតទៅលើគុណភាពម្សៅខ្ទឹមស AGI SIE 2015 B566 Or.2 Influences of drying temperature on the quality of garlic powder; ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួតទៅលើគុណភាពម្សៅខ្ទឹមស

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