EFFECT OF PASTEURIZATION AND FOOD RESERVATIVE ON QUALITY OF GREEN MUSTARD (KONG CHHAY). ឥទ្ធិពលនៃការប៉ាស្ទ័រកម្មនិងការប្រើប្រាស់សារធាតុរក្សាអាហារទៅលើគុណភាពជ្រក់គល់ស្ពៃខៀវ (គ័ងឆាយ)
by
NHIM RANG. ញឹម រាំង
.
Material type: 
BookPublisher: Phnom Penh RUA 2021Description: X.48P VIII. 29CM.DDC classification:
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
MGR
|
Library Block B B1.430 | MGR NHI 2021 B1.430 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.430 | MGR NHI 2021 B1.430 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.430 | MGR NHI 2021 B1.430 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.430 | MGR NHI 2021 B1.430 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.430 | MGR NHI 2021 B1.430 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.430 | MGR NHI 2021 B1.430 Or. (Browse shelf) | Available |
There are no comments for this item.