EFFECT OF SALT AND CITRIC ACID QUANTITY ON PASTED TOMATO SAUCE PROCESSING ឥទ្ធិពលនៃបរិមាណអំបិល និងអាស៊ីតស៊ីទ្រិចនៅលើការកែច្នៃទឹកជ្រលក់ប៉េងបោះបង្ខាប់
by
KEAN NARY គាន ណារី
.
Material type: 
BookPublisher: PHNOM PENH RUA 2022Description: IX. 42P VII. 29CM.DDC classification:
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
AGI
|
Library Block B B1.538 | AGI KEA 2022 B1-538 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.538 | AGI KEA 2022 B1-538 Or. (Browse shelf) | Available |
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