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PROCESSING OF TAMARING CANDY BY ADDING THREE DIFFERENT KINDS OF BANANA ការផលិតតំណាប់អំពិលដោយបន្ថែមចេកបីប្រភេទផ្សេងគ្នា

by KOEURN PHEARA គឿន ភារ៉ា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2020Description: XII.44P IX. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.514 		AGI KOE 2020 B1-514 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI KOE 2020 B1-514 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI KOE 2020 B1-514 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B1.514 		AGI KOE 2020 B1-514 Or.4 (Browse shelf) Available
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AGI KOE 2020 B1-514 Or.1 PROCESSING OF TAMARING CANDY BY ADDING THREE DIFFERENT KINDS OF BANANA ការផលិតតំណាប់អំពិលដោយបន្ថែមចេកបីប្រភេទផ្សេងគ្នា AGI KOE 2020 B1-514 Or.2 PROCESSING OF TAMARING CANDY BY ADDING THREE DIFFERENT KINDS OF BANANA ការផលិតតំណាប់អំពិលដោយបន្ថែមចេកបីប្រភេទផ្សេងគ្នា AGI KOE 2020 B1-514 Or.3 PROCESSING OF TAMARING CANDY BY ADDING THREE DIFFERENT KINDS OF BANANA ការផលិតតំណាប់អំពិលដោយបន្ថែមចេកបីប្រភេទផ្សេងគ្នា AGI KOE 2020 B1-514 Or.4 PROCESSING OF TAMARING CANDY BY ADDING THREE DIFFERENT KINDS OF BANANA ការផលិតតំណាប់អំពិលដោយបន្ថែមចេកបីប្រភេទផ្សេងគ្នា AGI KOU 2020 B1-514 Or.1 EFFECT OF TWO DIFFERENT KINDS OF STARCH ON QUALITY OF TOMATO SAUCE ឥទ្ធិពលនៃម្សៅពីរប្រភេទផ្សេងគ្នាតៅលើគុណភាពទឹកប៉េងប៉ោះ AGI KOU 2020 B1-514 Or.2 EFFECT OF TWO DIFFERENT KINDS OF STARCH ON QUALITY OF TOMATO SAUCE ឥទ្ធិពលនៃម្សៅពីរប្រភេទផ្សេងគ្នាតៅលើគុណភាពទឹកប៉េងប៉ោះ AGI KOU 2020 B1-514 Or.3 EFFECT OF TWO DIFFERENT KINDS OF STARCH ON QUALITY OF TOMATO SAUCE ឥទ្ធិពលនៃម្សៅពីរប្រភេទផ្សេងគ្នាតៅលើគុណភាពទឹកប៉េងប៉ោះ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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