Koha online

Your cart is empty.
Normal view MARC view ISBD view

using optimal amount of sugar in the processing of dried mango (keo romeath),បរិមាណស្ករសសម្រាបក្នុងការកែច្នៃដំណាប់ស្វាយកែវរបៀតសម្ងួត

by HENG KIMLY ,ហេង គិមលី.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2017Description: x;28p; ill; 29cm.DDC classification: AGI HEN B700 2017 Or.1
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Call number Status Date due
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.1 (Browse shelf) In transit from Library Block D to Library Block B since 28/11/2024
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.7 (Browse shelf) Checked out to CHANTHY DY (RUA160273) 02/11/2020
AGI AGI Library Block B
B610 		AGI HEN B610 2017 Or.8 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B610 Close shelf browser
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
AGI HEN B610 2017 Or.5 using optimal amount of sugar in the processing of dried mango (keo romeath),បរិមាណស្ករសសម្រាបក្នុងការកែច្នៃដំណាប់ស្វាយកែវរបៀតសម្ងួត AGI HEN B610 2017 Or.6 using optimal amount of sugar in the processing of dried mango (keo romeath),បរិមាណស្ករសសម្រាបក្នុងការកែច្នៃដំណាប់ស្វាយកែវរបៀតសម្ងួត AGI HEN B610 2017 Or.7 using optimal amount of sugar in the processing of dried mango (keo romeath),បរិមាណស្ករសសម្រាបក្នុងការកែច្នៃដំណាប់ស្វាយកែវរបៀតសម្ងួត AGI HEN B610 2017 Or.8 using optimal amount of sugar in the processing of dried mango (keo romeath),បរិមាណស្ករសសម្រាបក្នុងការកែច្នៃដំណាប់ស្វាយកែវរបៀតសម្ងួត AGI KOE 2017 B610 Or.1 processing of tamarind-banana candy,ការកែច្នៃដំណាប់អំពិលលាយចេក AGI KOE 2017 B610 Or.2 processing of tamarind-banana candy,ការកែច្នៃដំណាប់អំពិលលាយចេក AGI KOE 2017 B610 Or.3 processing of tamarind-banana candy,ការកែច្នៃដំណាប់អំពិលលាយចេក

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha