Koha online

Your cart is empty.
Normal view MARC view ISBD view

Setting a suitable conditions for maturation of fish in fermented production, ការកំណត់លក្ខណៈសមស្របសម្រាប់ការបន្ទុំសាច់ត្រីក្នុងផលិតកម្មផ្អកចាវ

by THO, CHANTHY.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2006Description: ix; 34p. ill. 29cm.DDC classification: AGI THO 2006 B277 Or.1
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
B277 		AGI THO 2006 B277 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.8 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.9 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI THO 2006 B277 Or.10 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B277 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 TAN 2006 B277 Or.4 Determination of optimum conditions for butter production, ការកំណត់លក្ខណ្ឌកែច្នៃសមស្របសំរាប់ផលិតកម្មប៊ឺរ AGI TAN 2006 B277 Or.5 Determination of optimum conditions for butter production, ការកំណត់លក្ខណ្ឌកែច្នៃសមស្របសំរាប់ផលិតកម្មប៊ឺរ AGI THO 2006 B277 Or.1 Setting a suitable conditions for maturation of fish in fermented production, ការកំណត់លក្ខណៈសមស្របសម្រាប់ការបន្ទុំសាច់ត្រីក្នុងផលិតកម្មផ្អកចាវ AGI THO 2006 B277 Or.10 Setting a suitable conditions for maturation of fish in fermented production, ការកំណត់លក្ខណៈសមស្របសម្រាប់ការបន្ទុំសាច់ត្រីក្នុងផលិតកម្មផ្អកចាវ AGI THO 2006 B277 Or.2 Setting a suitable conditions for maturation of fish in fermented production, ការកំណត់លក្ខណៈសមស្របសម្រាប់ការបន្ទុំសាច់ត្រីក្នុងផលិតកម្មផ្អកចាវ AGI THO 2006 B277 Or.3 Setting a suitable conditions for maturation of fish in fermented production, ការកំណត់លក្ខណៈសមស្របសម្រាប់ការបន្ទុំសាច់ត្រីក្នុងផលិតកម្មផ្អកចាវ AGI THO 2006 B277 Or.4 Setting a suitable conditions for maturation of fish in fermented production, ការកំណត់លក្ខណៈសមស្របសម្រាប់ការបន្ទុំសាច់ត្រីក្នុងផលិតកម្មផ្អកចាវ

There are no comments for this item.

Log in to your account to post a comment.
មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

Powered by Koha