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processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា

by MOUL MARY,មូល ម៉ារី.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2017Description: ix;46p; ill; 29cm.DDC classification: AGI MOU 2017 B637 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
B637 		AGI MOU 2017 B637 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI MOU 2017 B637 Or.6 (Browse shelf) Available
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AGI MOU 2017 B637 Or.3 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.4 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.5 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI MOU 2017 B637 Or.6 processing of fermented soy sauce by adding three descriptive types of vegetables ,ការកែច្នៃទឹកស៊ីវបន្ទុំដោយបន្ថែមបន្លែបីប្រភេទផ្សេងគ្នា AGI NHO 2017 B637 Or.1 effect of syrup level and quantity mango on quality of mango syrup,ឥទិ្ធពលនៃកំហាប់ទឹកស្ករ និង ម៉ាសផ្លែស្វាយ ទៅលើគុណភាពទឹកស៊ីរ៉ូស្វាយខ្ចី AGI NHO 2017 B637 Or.1 effect of syrup level and quantity mango on quality of mango syrup,ឥទិ្ធពលនៃកំហាប់ទឹកស្ករ និង ម៉ាសផ្លែស្វាយ ទៅលើគុណភាពទឹកស៊ីរ៉ូស្វាយខ្ចី AGI NHO 2017 B637 Or.2 effect of syrup level and quantity mango on quality of mango syrup,ឥទិ្ធពលនៃកំហាប់ទឹកស្ករ និង ម៉ាសផ្លែស្វាយ ទៅលើគុណភាពទឹកស៊ីរ៉ូស្វាយខ្ចី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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