processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី
by DOM SOPHEAKTRA,ឌំ សុភ័ត្រា.
Material type:
BookPublisher: phnom penh RUA 2016Description: ix;38p; ill; 29cm.DDC classification: AGI DOM 2016 B583 Or.1 Online resources: Click here to access online
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Library Block B B583 | AGI DOM 2016 B583 Or.1 (Browse shelf) | Available | |
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Library Block B B583 | AGI DOM 2016 B583 Or.4 (Browse shelf) | Available | |
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Library Block B B583 | AGI DOM 2016 B583 Or.5 (Browse shelf) | Available | |
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Library Block B B583 | AGI DOM 2016 B583 Or.6 (Browse shelf) | Available | |
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Library Block B B583 | AGI DOM 2016 B583 Or.7 (Browse shelf) | Available | |
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Library Block B B583 | AGI DOM 2016 B583 Or.8 (Browse shelf) | Available |
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| AGI DOM 2016 B583 Or.3 processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី | AGI DOM 2016 B583 Or.4 processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី | AGI DOM 2016 B583 Or.5 processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី | AGI DOM 2016 B583 Or.6 processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី | AGI DOM 2016 B583 Or.7 processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី | AGI DOM 2016 B583 Or.8 processing of ginger candy,ការកែច្នៃស្ករគ្រាប់ខ្ញី | AGI HON 2016 B583 Or.1 detection of salmonella spp and e.coli in egg use as butter for sandswich ,កំណត់រកវត្តមានបាក់រី salmonella spp និង e.coli នៅក្នុងល្បាយស៊ិតនិងប្រេងជំនួសដោយប៊័រលាបនំប័ុងសាច់ |
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