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ADDITION OF MINT INTO PASSION FRUIT SYRUP PROCESSING ការបន្ថែមជីអង្កាមក្នុងការផលិតទឹកសុីរ៉ូផ្លែក្រូចវល្លិ៍

by PANHA SOCHENDA បញ្ញា សុចិន្តា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: XI. 57P VIII. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.466 		AGI PAN 2020 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI PAN 2020 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI PAN 2020 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI PAN 2020 B1-466 Or. (Browse shelf) Available
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AGI PAN 2020 B1-466 Or. ADDITION OF MINT INTO PASSION FRUIT SYRUP PROCESSING ការបន្ថែមជីអង្កាមក្នុងការផលិតទឹកសុីរ៉ូផ្លែក្រូចវល្លិ៍ AGI PAN 2020 B1-466 Or. ADDITION OF MINT INTO PASSION FRUIT SYRUP PROCESSING ការបន្ថែមជីអង្កាមក្នុងការផលិតទឹកសុីរ៉ូផ្លែក្រូចវល្លិ៍ AGI PAN 2020 B1-466 Or. ADDITION OF MINT INTO PASSION FRUIT SYRUP PROCESSING ការបន្ថែមជីអង្កាមក្នុងការផលិតទឹកសុីរ៉ូផ្លែក្រូចវល្លិ៍ AGI PAN 2020 B1-466 Or. ADDITION OF MINT INTO PASSION FRUIT SYRUP PROCESSING ការបន្ថែមជីអង្កាមក្នុងការផលិតទឹកសុីរ៉ូផ្លែក្រូចវល្លិ៍ AGI PHO 2022 B1-466 Or. EFFECT OF VINEGAR AND SUGAR CONCENTRATION ON QUALITY OF GREEN PEPPER SAUCE ឥទ្ធិពលនៃបរិមាណទឹកខ្មេះ និងស្ករទៅលើគុណភាពទឹកជ្រលក់ម្រេចខ្ចី AGI PHO 2022 B1-466 Or. EFFECT OF VINEGAR AND SUGAR CONCENTRATION ON QUALITY OF GREEN PEPPER SAUCE ឥទ្ធិពលនៃបរិមាណទឹកខ្មេះ និងស្ករទៅលើគុណភាពទឹកជ្រលក់ម្រេចខ្ចី AGI PHO 2022 B1-466 Or. EFFECT OF VINEGAR AND SUGAR CONCENTRATION ON QUALITY OF GREEN PEPPER SAUCE ឥទ្ធិពលនៃបរិមាណទឹកខ្មេះ និងស្ករទៅលើគុណភាពទឹកជ្រលក់ម្រេចខ្ចី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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