Koha online

Your cart is empty.
Normal view MARC view ISBD view

បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life

by OUM CHUMNIT, អ៊ុំ ជុំនិត.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2018Description: x,48p, ill, 29cm.DDC classification: AGI OUM 2018 B671 Or. Online resources: Click here to access online
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Call number Status Date due
AGI AGI Library Block B
B671 		AGI OUM 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI OUM 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI OUM 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI OUM 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI OUM 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI OUM 2018 B671 Or. (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B671 Close shelf browser
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
AGI MEY 2019 B671 Or. ឥទ្ធិពល​នៃទឹកឃ្មុំទៅលើភេសជ្ជៈល្ហុងទុំ, effects of honey on papaya beverage. AGI OUM 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life AGI OUM 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life AGI OUM 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life AGI OUM 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life AGI OUM 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life AGI OUM 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ឆៃថាវអោយមានគុណភាពនិនស្តុកទុកបានយូរ, technology of fermented radish for ensurng quality and prolonging shelf-life

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha