PROCESSING OF YOGURT BY ADDED RED BEAN,WHITE CORN AND YELLOW CORN,ការកែច្នៃផលិតផលទឹកដោះគោជូរបន្ថែមរសជាតិសណ្តែកក្រហម ពោតសនិងលឿង
by DIM SAYORN ,ឌឹម សាយ័ន្ត.
Material type:
BookPublisher: RUA phnom penh 2017Description: vii;30p; ill; 29cm.DDC classification: GRS DIM 2017 B365 Or.1 Online resources: Click here to access online
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Library Block B B365 | GRS DIM 2017 B365 Or.1 (Browse shelf) | Available | |
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Library Block B B365 | GRS DIM 2017 B365 Or.2 (Browse shelf) | Available | |
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Library Block B B365 | GRS DIM 2017 B365 Or.3 (Browse shelf) | Available | |
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Library Block B B365 | GRS DIM 2017 B365 Or.4 (Browse shelf) | Available | |
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Library Block B B365 | GRS DIM 2017 B365 Or.5 (Browse shelf) | Available | |
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Library Block B B365 | GRS DIM 2017 B365 Or.6 (Browse shelf) | Available |
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