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technique of young cucumber fermentation for quality and prolonging shelf-life បច្ចេកទេសកែច្នៃជ្រក់ក្តិបត្រសក់ផ្អរឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ

by SAM SOKUNTHIDA ,សំ សុគន្ធធីតា.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2018Description: ix;43p; ill; 29cm.DDC classification: AGI SAM 2018 B660 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
B660 		AGI SAM 2018 B660 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI SAM 2018 B660 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI SAM 2018 B660 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI SAM 2018 B660 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI SAM 2018 B660 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B660 		AGI SAM 2018 B660 Or.6 (Browse shelf) Available
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AGI RUN 2018 B660 Or.4 effects of salt concentration no quality of posat orange peel tea ,ឥទិ្ធពលនៃកំហាប់អំបិលទៅលើគុណភាពតែសម្បកក្រូចពោធិ៍សាត់ AGI RUN 2018 B660 Or.5 effects of salt concentration no quality of posat orange peel tea ,ឥទិ្ធពលនៃកំហាប់អំបិលទៅលើគុណភាពតែសម្បកក្រូចពោធិ៍សាត់ AGI RUN 2018 B660 Or.6 effects of salt concentration no quality of posat orange peel tea ,ឥទិ្ធពលនៃកំហាប់អំបិលទៅលើគុណភាពតែសម្បកក្រូចពោធិ៍សាត់ AGI SAM 2018 B660 Or.1 technique of young cucumber fermentation for quality and prolonging shelf-life បច្ចេកទេសកែច្នៃជ្រក់ក្តិបត្រសក់ផ្អរឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ AGI SAM 2018 B660 Or.2 technique of young cucumber fermentation for quality and prolonging shelf-life បច្ចេកទេសកែច្នៃជ្រក់ក្តិបត្រសក់ផ្អរឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ AGI SAM 2018 B660 Or.3 technique of young cucumber fermentation for quality and prolonging shelf-life បច្ចេកទេសកែច្នៃជ្រក់ក្តិបត្រសក់ផ្អរឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ AGI SAM 2018 B660 Or.4 technique of young cucumber fermentation for quality and prolonging shelf-life បច្ចេកទេសកែច្នៃជ្រក់ក្តិបត្រសក់ផ្អរឲ្យមានគុណភាពនិងស្តុកទុកបានយូរ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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