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Innovation of dried palm sugar crystallization production from palm juice, ការអភិវឌ្ឍន៍ផលិតកម្មក្រាមស្ករសំងួតពីទឹកត្នោត

by NGUON, SAMNANG.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2006Description: x; 86p. ill. 29cm.DDC classification: AGI NGU 2006 B277 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B277 		AGI CHH 2006 B277 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI NGU 2006 B277 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI NGU 2006 B277 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B277 		AGI NGU 2006 B277 Or.3 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B277 Close shelf browser
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AGI NGO 2007 B277 Or.4 Isolation of e.coli from raw beef cattle in three markets in phnom penh, ការញែកចេញនៃ e.coli ពីសាច់ឆៅនៅផ្សារបីក្នុង រាជធានីភ្នំពេញ AGI NGO 2007 B277 Or.5 Isolation of e.coli from raw beef cattle in three markets in phnom penh, ការញែកចេញនៃ e.coli ពីសាច់ឆៅនៅផ្សារបីក្នុង រាជធានីភ្នំពេញ AGI NGO 2007 B277 Or.6 Isolation of e.coli from raw beef cattle in three markets in phnom penh, ការញែកចេញនៃ e.coli ពីសាច់ឆៅនៅផ្សារបីក្នុង រាជធានីភ្នំពេញ AGI NGU 2006 B277 Or.1 Innovation of dried palm sugar crystallization production from palm juice, ការអភិវឌ្ឍន៍ផលិតកម្មក្រាមស្ករសំងួតពីទឹកត្នោត AGI NGU 2006 B277 Or.2 Innovation of dried palm sugar crystallization production from palm juice, ការអភិវឌ្ឍន៍ផលិតកម្មក្រាមស្ករសំងួតពីទឹកត្នោត AGI NGU 2006 B277 Or.3 Innovation of dried palm sugar crystallization production from palm juice, ការអភិវឌ្ឍន៍ផលិតកម្មក្រាមស្ករសំងួតពីទឹកត្នោត AGI NOB 2006 B277 Or.1 Effect of ingredients on quality of cashew jelly, ប្រសិទ្ធភាពនៃគ្រឿងផ្សំទៅលើគុណភាពដំណាប់ស្វាយចន្ទី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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