Koha online
Items in your cart: 0
Cart
Items in your cart: 0
Lists
Public lists
សៀវភៅកម្រ
View All
Your lists
Log in to create your own lists
Log in to your account
Search
Library catalog
Title
Author
Subject
ISBN
Series
Call number
Go
Advanced search
Authority search
Tag cloud
Most popular
×
Log in to your account
Login:
Password:
Home
›
Details for: EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី
Normal view
MARC view
ISBD view
EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី
by
KROY SOKNAY ក្រូយ សុខណៃ
.
Material type:
Book
Publisher:
PHNOM PENH
RUA
2023
Description:
X.50P VII. 29CM
.
DDC classification:
Tags from this library:
No tags from this library for this title.
Add tag(s)
Log in to add tags.
1
2
3
4
5
average rating: 0.0 (0 votes)
Holdings ( 4 )
Comments ( 0 )
Item type
Current location
Call number
Status
Date due
AGI
Library Block B
B1.542
AGI KRO 2023 B1-542 Or. (
Browse shelf
)
Available
AGI
Library Block B
B1.542
AGI KRO 2023 B1-542 Or. (
Browse shelf
)
Available
AGI
Library Block B
B1.542
AGI KRO 2023 B1-542 Or. (
Browse shelf
)
Available
AGI
Library Block B
B1.542
AGI KRO 2023 B1-542 Or. (
Browse shelf
)
Available
There are no comments for this item.
Log in to your account
to post a comment.
Print
Add to your cart
(remove)
Save record
BIBTEX
Dublin Core (XML)
MARCXML
MARC (non-Unicode/MARC-8)
MARC (Unicode/UTF-8)
MARC (Unicode/UTF-8, Standard)
MODS (XML)
RIS
ISBD
More searches
Search for this title in:
Other Libraries (WorldCat)
Other Databases (Google Scholar)
Online Stores (Bookfinder.com)
Open Library (openlibrary.org)
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង
Powered by
Koha
There are no comments for this item.