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processing of pumpkin paste,ការកែច្នៃផលិតផលល្ពៅបង្ខាប់

by DOEUR SREYLEAK,ឌឿ ស្រីលក្ខណ៍.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2018Description: viii;40p; ill; 29cm.DDC classification: AGI DOE 2018 B647 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
B647 		AGI DOE 2018 B647 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B647 		AGI DOE 2018 B647 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B647 		AGI DOE 2018 B647 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B647 		AGI DOE 2018 B647 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B647 		AGI DOE 2018 B647 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B647 		AGI DOE 2018 B647 Or.6 (Browse shelf) Available
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AGI DOE 2018 B647 Or.2 processing of pumpkin paste,ការកែច្នៃផលិតផលល្ពៅបង្ខាប់ AGI DOE 2018 B647 Or.3 processing of pumpkin paste,ការកែច្នៃផលិតផលល្ពៅបង្ខាប់ AGI DOE 2018 B647 Or.4 processing of pumpkin paste,ការកែច្នៃផលិតផលល្ពៅបង្ខាប់ AGI DOE 2018 B647 Or.5 processing of pumpkin paste,ការកែច្នៃផលិតផលល្ពៅបង្ខាប់ AGI DOE 2018 B647 Or.6 processing of pumpkin paste,ការកែច្នៃផលិតផលល្ពៅបង្ខាប់ AGI LY 2017 B647 Or.1 detection of free sulfur dioxide and present of microorganisms on bean sprout from markets in phnom penh,ការកំណត់រកកម្រិតស៊ុលផួរឌីអុកស៊ីតសេរី និងវត្តមានអតិសុខុមប្រាណនៅលើសណ្តែកបណ្តុះនៅទីផ្សារនៃរាជធានីភ្នំពេញ AGI LY 2017 B647 Or.2 detection of free sulfur dioxide and present of microorganisms on bean sprout from markets in phnom penh,ការកំណត់រកកម្រិតស៊ុលផួរឌីអុកស៊ីតសេរី និងវត្តមានអតិសុខុមប្រាណនៅលើសណ្តែកបណ្តុះនៅទីផ្សារនៃរាជធានីភ្នំពេញ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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