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

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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Item type Current location Call number Status Date due
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B583 		AGI KIM 2016 B583 Or.8 (Browse shelf) Available
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AGI KEA 2016 B583 Or.6 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត AGI KEA 2016 B583 Or.7 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត AGI KEA 2016 B583 Or.8 effect of difference blanching temperature on quality of confectionary pineapple,ឥទិ្ធពលនៃបម្រែបម្រួលសីតុណ្ហភាពស្រុសទឹកក្តៅទៅលើគុណភាពដំណាប់ម្នាស់ស្ងួត AGI KIM 2016 B583 Or.1 processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាណគ្រឿងផ្សំខុសៗគ្នា AGI KIM 2016 B583 Or.2 processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាណគ្រឿងផ្សំខុសៗគ្នា AGI KIM 2016 B583 Or.3 processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាណគ្រឿងផ្សំខុសៗគ្នា AGI KIM 2016 B583 Or.4 processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាណគ្រឿងផ្សំខុសៗគ្នា

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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