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EFFECT OF FERMENTATION CONDITION AND VINEGAR ON QUALITY OF PICKLED CUCUMBER ឥទ្ធិពលនៃលក្ខខណ្ឌបន្ទុំ និង​ទឹកខ្មេះទៅលើគុណភាពជ្រក់ត្រសក់

by EN RAVUTH អេន រ៉ាវុទ្ធ.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: IX. 39P VII. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.538 		AGI EN 2020 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI EN 2020 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI EN 2020 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI EN 2020 B1-538 Or. (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.538 Close shelf browser
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AGI DUO 2023 B1-538 Or. EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ AGI DUO 2023 B1-538 Or. EFFECT OF COOKED RICE QUANTITY ON QUALITY OF FERMENTED SAUSAGE ឥទ្ធិពលនៃបរិមាណបាយទៅលើគុណភាពរបស់សាច់ក្រកជូរ AGI EN 2020 B1-538 Or. EFFECT OF FERMENTATION CONDITION AND VINEGAR ON QUALITY OF PICKLED CUCUMBER ឥទ្ធិពលនៃលក្ខខណ្ឌបន្ទុំ និង​ទឹកខ្មេះទៅលើគុណភាពជ្រក់ត្រសក់ AGI EN 2020 B1-538 Or. EFFECT OF FERMENTATION CONDITION AND VINEGAR ON QUALITY OF PICKLED CUCUMBER ឥទ្ធិពលនៃលក្ខខណ្ឌបន្ទុំ និង​ទឹកខ្មេះទៅលើគុណភាពជ្រក់ត្រសក់ AGI EN 2020 B1-538 Or. EFFECT OF FERMENTATION CONDITION AND VINEGAR ON QUALITY OF PICKLED CUCUMBER ឥទ្ធិពលនៃលក្ខខណ្ឌបន្ទុំ និង​ទឹកខ្មេះទៅលើគុណភាពជ្រក់ត្រសក់ AGI EN 2020 B1-538 Or. EFFECT OF FERMENTATION CONDITION AND VINEGAR ON QUALITY OF PICKLED CUCUMBER ឥទ្ធិពលនៃលក្ខខណ្ឌបន្ទុំ និង​ទឹកខ្មេះទៅលើគុណភាពជ្រក់ត្រសក់ AGI HEO 2022 B1-538 Or. EFFECT OF CRICKET POWDER QUANTITY ON QUALITY OF COOKIE ឥទ្ធិពលបរិមាណម្សៅចង្រិតទៅលើគុណភាពនំឃុកគី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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