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consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ

by HUN SOPHEANITH,ហ៊ុន សុភានិត្យ.
Material type: materialTypeLabelBookPublisher: 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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Item type Current location Call number Status Date due
AGI AGI Library Block B
B645
AGI HUN 2016 B645 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B645
AGI HUN 2016 B645 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B645
AGI HUN 2016 B645 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B645
AGI HUN 2016 B645 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B645
AGI HUN 2016 B645 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B645
AGI HUN 2016 B645 Or.6 (Browse shelf) Available
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AGI HUN 2016 B645 Or.1 consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ AGI HUN 2016 B645 Or.2 consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ AGI HUN 2016 B645 Or.3 consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ AGI HUN 2016 B645 Or.4 consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ AGI HUN 2016 B645 Or.5 consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ AGI HUN 2016 B645 Or.6 consumption quantity of sugars and pectin quality of pumpkin jam.ការប្រើប្រាស់បរិមាណស្ករ និងម្សៅបុិចទីននៅលើគុណភាពដំណាប់(jam)ល្ពៅ AGI KIM 2018 B645 Or.1 effect of hot water treatment on reduction of e.coli and total plate count on cucumber, ឥទិ្ធពលនៃប្រព្រិត្តកម្មដោយទិកក្តៅទៅលើការកាត់បន្ថយចំនួន e.coli និង total plate count លើផ្លែត្រសក់ទ្រើង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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