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PROCESSING TECHNIQUE OF DRIED KROEUNG BROHEUR BLENDED WITH FISH បច្ចេកទេសកែច្នៃគ្រឿងប្រហើរសាច់ត្រីសម្ងួត

by CHEAM CHAMROEUN ជៀម ចំរើន.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2022Description: XV. 67P XII. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.466 		AGI CHE 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI CHE 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI CHE 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI CHE 2022 B1-466 Or. (Browse shelf) Available
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AGI CHE 2022 B1-466 Or. PROCESSING TECHNIQUE OF DRIED KROEUNG BROHEUR BLENDED WITH FISH បច្ចេកទេសកែច្នៃគ្រឿងប្រហើរសាច់ត្រីសម្ងួត AGI CHE 2022 B1-466 Or. PROCESSING TECHNIQUE OF DRIED KROEUNG BROHEUR BLENDED WITH FISH បច្ចេកទេសកែច្នៃគ្រឿងប្រហើរសាច់ត្រីសម្ងួត AGI CHE 2022 B1-466 Or. PROCESSING TECHNIQUE OF DRIED KROEUNG BROHEUR BLENDED WITH FISH បច្ចេកទេសកែច្នៃគ្រឿងប្រហើរសាច់ត្រីសម្ងួត AGI CHE 2022 B1-466 Or. PROCESSING TECHNIQUE OF DRIED KROEUNG BROHEUR BLENDED WITH FISH បច្ចេកទេសកែច្នៃគ្រឿងប្រហើរសាច់ត្រីសម្ងួត AGI CHH 2023 B1-466 Or. QUALITY CHARACTERISTIC OF MUFFIN ADDED WITH RICE AND SOYBEAN FLOURS ការកំណត់លក្ខណះគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅអង្ករ និងម្សៅសណ្តែកសៀង AGI CHH 2023 B1-466 Or. QUALITY CHARACTERISTIC OF MUFFIN ADDED WITH RICE AND SOYBEAN FLOURS ការកំណត់លក្ខណះគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅអង្ករ និងម្សៅសណ្តែកសៀង AGI CHH 2023 B1-466 Or. QUALITY CHARACTERISTIC OF MUFFIN ADDED WITH RICE AND SOYBEAN FLOURS ការកំណត់លក្ខណះគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅអង្ករ និងម្សៅសណ្តែកសៀង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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