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effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ

by THORN BUNTHY ,ថន ប៊ុនធី.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2017Description: viii;46p; ill; 29cm.DDC classification: AGI THO 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 THO 2017 B637 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI THO 2017 B637 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI THO 2017 B637 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI THO 2017 B637 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI THO 2017 B637 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B637 		AGI THO 2017 B637 Or.6 (Browse shelf) Available
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AGI THO 2017 B637 Or.1 effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ AGI THO 2017 B637 Or.2 effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ AGI THO 2017 B637 Or.3 effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ AGI THO 2017 B637 Or.4 effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ AGI THO 2017 B637 Or.5 effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ AGI THO 2017 B637 Or.6 effects of addition of dragon fruit on the quality of milk ice-cream,ឥទិ្ធពលនៃការបន្ថែមសាច់ស្រការនាគទៅលើគុណភាពការ៉េមផលិតពីទឹកដោះគោ AGI YEN 2017 B637 Or.1 effect of syrup level and quantity of star goose berry on quality of star goose berry syrup,ឥទិ្ធពលនៃកំហាប់ទឹកស្ករ និងបរិមាណកន្ទួតទៅលើគុណភាពទឹកស៊ីរ៉ូកន្ទួត

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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