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processing of yam-bean powder ការកែច្នៃម្សៅបុិគក់

by SUK SREYCHANN ស៊ុក ស្រីច័ន្ទ.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2016Description: xi;52; illl; 29cm.DDC classification: AGI SUK 2016 B576 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
B576 		AGI SUK 2016 B576 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B576 		AGI SUK 2016 B576 Or.8 (Browse shelf) Available
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AGI SUK 2016 B576 Or.4 processing of yam-bean powder ការកែច្នៃម្សៅបុិគក់ AGI SUK 2016 B576 Or.5 processing of yam-bean powder ការកែច្នៃម្សៅបុិគក់ AGI SUK 2016 B576 Or.6 processing of yam-bean powder ការកែច្នៃម្សៅបុិគក់ AGI SUK 2016 B576 Or.7 processing of yam-bean powder ការកែច្នៃម្សៅបុិគក់ AGI SUK 2016 B576 Or.8 processing of yam-bean powder ការកែច្នៃម្សៅបុិគក់ AGI THU 2016 B576 Or.1 identification of gram-negative pathogenic bacteria in the same species of raw and fermanted fishes កំណត់រក​វត្តមាន​បាក់តេរីក្រាមអវិជ្ជមានបង្កជំងឹក្នុងប្រភេទត្រីដូ​​ចគ្នានៃត្រីឆៅ និងត្រីផ្អាប់ AGI THU 2016 B576 Or.2 identification of gram-negative pathogenic bacteria in the same species of raw and fermanted fishes កំណត់រក​វត្តមាន​បាក់តេរីក្រាមអវិជ្ជមានបង្កជំងឹក្នុងប្រភេទត្រីដូ​​ចគ្នានៃត្រីឆៅ និងត្រីផ្អាប់

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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