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EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល​ និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ

by HEAK LISEAN ហៀក​ លីសៀន.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: ix41p vii 29cm.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.482 		AGI HEA 2020 B1-482 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI HEA 2020 B1-482 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI HEA 2020 B1-482 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.482 		AGI HEA 2020 B1-482 Or.4 (Browse shelf) Available
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AGI HEA 2020 B1-482 Or.1 EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល​ និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ AGI HEA 2020 B1-482 Or.2 EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល​ និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ AGI HEA 2020 B1-482 Or.3 EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល​ និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ AGI HEA 2020 B1-482 Or.4 EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល​ និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ AGI ING 2020 B1-482 Or.1 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង AGI ING 2020 B1-482 Or.2 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង AGI ING 2020 B1-482 Or.3 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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