Koha online

Your cart is empty.
Normal view MARC view ISBD view

Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី

by Ty Songleng ទី​ សុងឡេង.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2020Description: ix54p viii 29cm.DDC classification:
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.482 		AGI TY 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TY 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TY 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI TY 2020 B1-482 Or.4 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.482 Close shelf browser
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
No cover image available
AGI TOU 2020 B1-482 Or.3 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ AGI TOU 2020 B1-482 Or.4 IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ AGI TY 2020 B1-482 Or.1 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី AGI TY 2020 B1-482 Or.2 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី AGI TY 2020 B1-482 Or.3 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី AGI TY 2020 B1-482 Or.4 Fects Of Taroand Ginger Powder On Quaity Taro Ginger Powder ឥទ្ធិពលនៃបរិមាណម្សៅត្រាវ និងខ្ញីទៅលើគុណភាពម្សៅត្រាវលាយខ្ញី AGI UN 2020 B1-482 Or.1 EFFECTS OF DIFFERNT POSTHARVEST HANDLING PRACIES ON QUALITY OF CHINES CABAGE ឥទ្ធិពលនៃការអនុវត្តបច្ចេកទេសក្រោយប្រមូលផលផ្សេងគ្នានៅលើគុណភាពនៃក្រឡាញ់

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha