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processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាពគ្រឿងផ្សំខុសៗគ្នា

by KIM RATHANA,គឹម រតនា.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2016Description: viii;39p; ill; 29cm.DDC classification: AGI KIM 2016 B583 Or.1
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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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