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technology of foot garlic fermentation for ensuring safety and prolonging shelf-life ,បច្ចេកទេសកែច្នៃជ្រក់មើមខ្ទឹមឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ

by OM SEYLA,អ៊ំុ សីលា.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2018Description: x;44p; ill; 29cm.DDC classification: AGI OM 2018 B660 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B660 		AGI OM 2018 B660 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI OM 2018 B660 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI OM 2018 B660 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI OM 2018 B660 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI OM 2018 B660 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI OM 2018 B660 Or.6 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B660 Close shelf browser
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AGI NON 2018 B660 Or.4 method of slice garlic fermentation in small-scale processing ,វិធីសាស្រ្តកែច្នៃជ្រុកមើមខ្ទឹមសចំណិតជាលក្ខណៈគ្រួសារ AGI NON 2018 B660 Or.5 method of slice garlic fermentation in small-scale processing ,វិធីសាស្រ្តកែច្នៃជ្រុកមើមខ្ទឹមសចំណិតជាលក្ខណៈគ្រួសារ AGI NON 2018 B660 Or.6 method of slice garlic fermentation in small-scale processing ,វិធីសាស្រ្តកែច្នៃជ្រុកមើមខ្ទឹមសចំណិតជាលក្ខណៈគ្រួសារ AGI OM 2018 B660 Or.1 technology of foot garlic fermentation for ensuring safety and prolonging shelf-life ,បច្ចេកទេសកែច្នៃជ្រក់មើមខ្ទឹមឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ AGI OM 2018 B660 Or.2 technology of foot garlic fermentation for ensuring safety and prolonging shelf-life ,បច្ចេកទេសកែច្នៃជ្រក់មើមខ្ទឹមឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ AGI OM 2018 B660 Or.3 technology of foot garlic fermentation for ensuring safety and prolonging shelf-life ,បច្ចេកទេសកែច្នៃជ្រក់មើមខ្ទឹមឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ AGI OM 2018 B660 Or.4 technology of foot garlic fermentation for ensuring safety and prolonging shelf-life ,បច្ចេកទេសកែច្នៃជ្រក់មើមខ្ទឹមឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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