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Prooceing og fermented ginger; ការកែច្នៃខ្ញីជ្រក់

by IV CHANNENG ; អ៊ីវ ចាន់នេន.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2012Description: x; 34p. ill. 29cm.DDC classification: AGI IV 2012 B288 Or.1 Online resources: Click here to access online
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.254 		AGI IV 2012 B1.254 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.254 		AGI IV 2012 B1.254 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.254 		AGI IV 2012 B1.254 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.254 		AGI IV 2012 B1.254 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.254 		AGI IV 2012 B1.254 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.254 		AGI IV 2012 B1.254 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B288 		AGI IV 2012 B288 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B288 		AGI IV 2012 B288 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B288 		AGI IV 2012 B288 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B288 		AGI IV 2012 B288 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B288 		AGI IV 2012 B288 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B288 		AGI IV 2012 B288 Or.4 (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.254 Close shelf browser
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AGI HON 2009 B1.254 Or.1 Assessment of packaging effects on quantity and quality for transporting tomato to market; ការវាយតម្លៃបរិក្ខាវេចខ្ចប់មានឥទ្ធិពលលើបរិមាណ និងគុណភាពសម្រាប់ការដឹកជញ្ចូនប៉េងប៉ោះទៅទីផ្សារ. AGI HON 2009 B1.254 Or.1 Assessment of packaging effects on quantity and quality for transporting tomato to market; ការវាយតម្លៃបរិក្ខាវេចខ្ចប់មានឥទ្ធិពលលើបរិមាណ និងគុណភាពសម្រាប់ការដឹកជញ្ចូនប៉េងប៉ោះទៅទីផ្សារ. AGI HON 2009 B1.254 Or.1 Assessment of packaging effects on quantity and quality for transporting tomato to market; ការវាយតម្លៃបរិក្ខាវេចខ្ចប់មានឥទ្ធិពលលើបរិមាណ និងគុណភាពសម្រាប់ការដឹកជញ្ចូនប៉េងប៉ោះទៅទីផ្សារ. AGI IV 2012 B1.254 Or.1 Prooceing og fermented ginger; ការកែច្នៃខ្ញីជ្រក់ AGI IV 2012 B1.254 Or.1 Prooceing og fermented ginger; ការកែច្នៃខ្ញីជ្រក់ AGI IV 2012 B1.254 Or.1 Prooceing og fermented ginger; ការកែច្នៃខ្ញីជ្រក់ AGI IV 2012 B1.254 Or.1 Prooceing og fermented ginger; ការកែច្នៃខ្ញីជ្រក់

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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