consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ
by HUN SOPHEANITH,ហ៊ុន សុភានិត្យ.
Material type:
BookPublisher: phnom penh RUA 2016Description: viii;41p; ill; 29cm.DDC classification: AGI HUN 2016 B645 Or.1 Online resources: Click here to access online
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Library Block B B645 | AGI HUN 2016 B645 Or.1 (Browse shelf) | Available | |
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AGI
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Library Block B B645 | AGI HUN 2016 B645 Or.2 (Browse shelf) | Available | |
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AGI
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Library Block B B645 | AGI HUN 2016 B645 Or.3 (Browse shelf) | Available | |
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AGI
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Library Block B B645 | AGI HUN 2016 B645 Or.4 (Browse shelf) | Available | |
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AGI
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Library Block B B645 | AGI HUN 2016 B645 Or.5 (Browse shelf) | Available | |
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AGI
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Library Block B B645 | AGI HUN 2016 B645 Or.6 (Browse shelf) | Available |
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