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study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ

by SIV MUOYHEANG ,ស៊ីវ មួយហ៊ាង.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2017Description: ix;57p; ill; 29cm.DDC classification: AGI SIV 2017 B621 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
B621 		AGI SIV 2017 B621 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B621 		AGI SIV 2017 B621 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B621 		AGI SIV 2017 B621 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B621 		AGI SIV 2017 B621 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B621 		AGI SIV 2017 B621 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B621 		AGI SIV 2017 B621 Or.6 (Browse shelf) Available
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AGI PHA 2016 B621 Or.6 medium-size millers and their effects on neang minh rice quality in phnom penh,ការកិនដោយរោងម៉ាស៊ីកិនស្រូវខ្នាតមធ្យម និងឥទិ្ធពលរបស់វាទៅលើគុណភាពគ្រាប់អង្ករនាងមិញក្នុងរាជធានីភ្នំពេញ AGI PHA 2016 B621 Or.7 medium-size millers and their effects on neang minh rice quality in phnom penh,ការកិនដោយរោងម៉ាស៊ីកិនស្រូវខ្នាតមធ្យម និងឥទិ្ធពលរបស់វាទៅលើគុណភាពគ្រាប់អង្ករនាងមិញក្នុងរាជធានីភ្នំពេញ AGI PHA 2016 B621 Or.8 medium-size millers and their effects on neang minh rice quality in phnom penh,ការកិនដោយរោងម៉ាស៊ីកិនស្រូវខ្នាតមធ្យម និងឥទិ្ធពលរបស់វាទៅលើគុណភាពគ្រាប់អង្ករនាងមិញក្នុងរាជធានីភ្នំពេញ AGI SIV 2017 B621 Or.1 study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SIV 2017 B621 Or.2 study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SIV 2017 B621 Or.3 study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ AGI SIV 2017 B621 Or.4 study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ

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