processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា
by MOUL MARY,មូល ម៉ារី.
Material type:
BookPublisher: phnom penh RUA 2017Description: ix;46p; ill; 29cm.DDC classification: AGI MOU 2017 B637 Or.1 Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
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AGI
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Library Block B B637 | AGI MOU 2017 B637 Or.1 (Browse shelf) | Available | |
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AGI
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Library Block B B637 | AGI MOU 2017 B637 Or.2 (Browse shelf) | Available | |
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AGI
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Library Block B B637 | AGI MOU 2017 B637 Or.3 (Browse shelf) | Available | |
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AGI
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Library Block B B637 | AGI MOU 2017 B637 Or.4 (Browse shelf) | Available | |
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AGI
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Library Block B B637 | AGI MOU 2017 B637 Or.5 (Browse shelf) | Available | |
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AGI
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Library Block B B637 | AGI MOU 2017 B637 Or.6 (Browse shelf) | Available |
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