Koha online

Your cart is empty.
Normal view MARC view ISBD view

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
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
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
Browsing Library Block B Shelves , Shelving location: B637 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 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 AGI YEN 2017 B637 Or.2 effect of syrup level and quantity of star goose berry on quality of star goose berry syrup,ឥទិ្ធពលនៃកំហាប់ទឹកស្ករ និងបរិមាណកន្ទួតទៅលើគុណភាពទឹកស៊ីរ៉ូកន្ទួត

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha