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បច្ចេកទេសកែច្នៃជ្រក់ត្រសក់ស្រូវអោយមានគុណភាពនិងស្តុកទុកបានយូរ,technology of fermented muskmelon for ensuring safety and prolonging shelf-life

by VANN SREYPICH, វ៉ាន់ ស្រីពេជ្រ.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2018Description: ix,49p, ill, 29cm.DDC classification: AGI VAN 2018 B671 Or.
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B671 		AGI VAN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI VAN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI VAN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI VAN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI VAN 2018 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		Available
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AGI VAN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ត្រសក់ស្រូវអោយមានគុណភាពនិងស្តុកទុកបានយូរ,technology of fermented muskmelon for ensuring safety and prolonging shelf-life AGI VAN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ត្រសក់ស្រូវអោយមានគុណភាពនិងស្តុកទុកបានយូរ,technology of fermented muskmelon for ensuring safety and prolonging shelf-life AGI VAN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ត្រសក់ស្រូវអោយមានគុណភាពនិងស្តុកទុកបានយូរ,technology of fermented muskmelon for ensuring safety and prolonging shelf-life AGI VAN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ត្រសក់ស្រូវអោយមានគុណភាពនិងស្តុកទុកបានយូរ,technology of fermented muskmelon for ensuring safety and prolonging shelf-life AGI VUN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ក្រអៅឈូក, technology of lotus root pickled processing AGI VUN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ក្រអៅឈូក, technology of lotus root pickled processing AGI VUN 2018 B671 Or. បច្ចេកទេសកែច្នៃជ្រក់ក្រអៅឈូក, technology of lotus root pickled processing

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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