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PASSION FRUIT JUICE QUANTITY ON DRIED PINEAPPLE PROCESSING បរិមាណទឹកក្រូចវល្លិ៍លើការកែច្នៃតំណាប់ម្នាស់សម្ងួត

by KE SREYYING កែ ស្រីយីង.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2022Description: IX. 44P 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 KE 2022 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI KE 2022 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI KE 2022 B1-538 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.538 		AGI KE 2022 B1-538 Or. (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.538 Close shelf browser
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AGI HEO 2022 B1-538 Or. EFFECT OF CRICKET POWDER QUANTITY ON QUALITY OF COOKIE ឥទ្ធិពលបរិមាណម្សៅចង្រិតទៅលើគុណភាពនំឃុកគី AGI KE 2022 B1-538 Or. PASSION FRUIT JUICE QUANTITY ON DRIED PINEAPPLE PROCESSING បរិមាណទឹកក្រូចវល្លិ៍លើការកែច្នៃតំណាប់ម្នាស់សម្ងួត AGI KE 2022 B1-538 Or. PASSION FRUIT JUICE QUANTITY ON DRIED PINEAPPLE PROCESSING បរិមាណទឹកក្រូចវល្លិ៍លើការកែច្នៃតំណាប់ម្នាស់សម្ងួត AGI KE 2022 B1-538 Or. PASSION FRUIT JUICE QUANTITY ON DRIED PINEAPPLE PROCESSING បរិមាណទឹកក្រូចវល្លិ៍លើការកែច្នៃតំណាប់ម្នាស់សម្ងួត AGI KE 2022 B1-538 Or. PASSION FRUIT JUICE QUANTITY ON DRIED PINEAPPLE PROCESSING បរិមាណទឹកក្រូចវល្លិ៍លើការកែច្នៃតំណាប់ម្នាស់សម្ងួត AGI KEA 2022 B1-538 Or. EFFECT OF SALT AND CITRIC ACID QUANTITY ON PASTED TOMATO SAUCE PROCESSING ឥទ្ធិពលនៃបរិមាណអំបិល និងអាស៊ីតស៊ីទ្រិច​នៅលើការកែច្នៃទឹកជ្រលក់ប៉េងបោះបង្ខាប់ AGI KEA 2022 B1-538 Or. EFFECT OF SALT AND CITRIC ACID QUANTITY ON PASTED TOMATO SAUCE PROCESSING ឥទ្ធិពលនៃបរិមាណអំបិល និងអាស៊ីតស៊ីទ្រិច​នៅលើការកែច្នៃទឹកជ្រលក់ប៉េងបោះបង្ខាប់

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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