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ការសិក្សារអំពីគុណភាពរបស់កុងឆាយ កំឡុងពេលឡើងមេ និងស្តុកទុក, the study on quality of kongchhay during fermentation and storage.

by SENG VEARYRATH, សេង​វារីរត្ន័.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2018Description: ix,38p, ill, 29cm.DDC classification: AGI SEN 2018 B671 Or. 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
B671 		AGI SEN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI SEN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI SEN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI SEN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI SEN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI SEN 2018 B671 Or. (Browse shelf) Available
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AGI SEN 2018 B671 Or. ការសិក្សារអំពីគុណភាពរបស់កុងឆាយ កំឡុងពេលឡើងមេ និងស្តុកទុក, the study on quality of kongchhay during fermentation and storage. AGI SEN 2018 B671 Or. ការសិក្សារអំពីគុណភាពរបស់កុងឆាយ កំឡុងពេលឡើងមេ និងស្តុកទុក, the study on quality of kongchhay during fermentation and storage. AGI SEN 2018 B671 Or. ការសិក្សារអំពីគុណភាពរបស់កុងឆាយ កំឡុងពេលឡើងមេ និងស្តុកទុក, the study on quality of kongchhay during fermentation and storage. AGI SEN 2018 B671 Or. ការសិក្សារអំពីគុណភាពរបស់កុងឆាយ កំឡុងពេលឡើងមេ និងស្តុកទុក, the study on quality of kongchhay during fermentation and storage. AGI SEN 2018 B671 Or. ការសិក្សារអំពីគុណភាពរបស់កុងឆាយ កំឡុងពេលឡើងមេ និងស្តុកទុក, the study on quality of kongchhay during fermentation and storage. AGI SIN 2017 B671 Or. ការកែច្នៃការ៉េមទឹកដោះគោដោយបន្ថែមរសជាតិធូរេន, Processing of ice-cream by added fresh durain AGI SIN 2017 B671 Or. ការកែច្នៃការ៉េមទឹកដោះគោដោយបន្ថែមរសជាតិធូរេន, Processing of ice-cream by added fresh durain

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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