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EFFECT OF BLACK PEPPER QUANTITY ON QUALITY OF BLACK PEPPER MIXED CHILLI SAUCE ឥទ្ធិពលនៃបរិមាណសម្រេចទៅលើគុណភាពទឹលជ្រលក់ម្រេចខ្មៅលាយម្ទេស

by KAN SOPEANY កាន សុភានី.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2022Description: X. 63P 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 KAN 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI KAN 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI KAN 2022 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI KAN 2022 B1-466 Or. (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.466 Close shelf browser
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AGI KAN 2022 B1-466 Or. EFFECT OF BLACK PEPPER QUANTITY ON QUALITY OF BLACK PEPPER MIXED CHILLI SAUCE ឥទ្ធិពលនៃបរិមាណសម្រេចទៅលើគុណភាពទឹលជ្រលក់ម្រេចខ្មៅលាយម្ទេស AGI KAN 2022 B1-466 Or. EFFECT OF BLACK PEPPER QUANTITY ON QUALITY OF BLACK PEPPER MIXED CHILLI SAUCE ឥទ្ធិពលនៃបរិមាណសម្រេចទៅលើគុណភាពទឹលជ្រលក់ម្រេចខ្មៅលាយម្ទេស AGI KAN 2022 B1-466 Or. EFFECT OF BLACK PEPPER QUANTITY ON QUALITY OF BLACK PEPPER MIXED CHILLI SAUCE ឥទ្ធិពលនៃបរិមាណសម្រេចទៅលើគុណភាពទឹលជ្រលក់ម្រេចខ្មៅលាយម្ទេស AGI KAN 2022 B1-466 Or. EFFECT OF BLACK PEPPER QUANTITY ON QUALITY OF BLACK PEPPER MIXED CHILLI SAUCE ឥទ្ធិពលនៃបរិមាណសម្រេចទៅលើគុណភាពទឹលជ្រលក់ម្រេចខ្មៅលាយម្ទេស AGI KHU 2020 B1-466 Or. EFFECTS OF ADDED SWEET POTATO ON MUFFIN PROCESSING ឥទ្ធិពលនៃការបន្ថែមដំឡូងជ្វាក្នុងការកែច្នៃនំម៉ាហ្វីន AGI KHU 2020 B1-466 Or. EFFECTS OF ADDED SWEET POTATO ON MUFFIN PROCESSING ឥទ្ធិពលនៃការបន្ថែមដំឡូងជ្វាក្នុងការកែច្នៃនំម៉ាហ្វីន AGI KHU 2020 B1-466 Or. EFFECTS OF ADDED SWEET POTATO ON MUFFIN PROCESSING ឥទ្ធិពលនៃការបន្ថែមដំឡូងជ្វាក្នុងការកែច្នៃនំម៉ាហ្វីន

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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