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Comparison on the processing technology between khmer - made and foreign-made sausges, ការប្រៀបធៀបបច្ចេកវិទ្យាកែច្នៃសាច់ក្រកតាមរបៀបខ្មែរ និងបរទេស

by HAK, KUNTHY.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2004Description: vii, 59p. ill. 29cm.DDC classification: AGI HAK 2004 B273 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B273 		AGI HAK 2004 B273 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B273 		AGI HAK 2004 B273 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B273 		AGI HAK 2004 B273 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B273 		AGI HAK 2004 B273 Or.4 (Browse shelf) Available
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AGI EM 2004 B273 Or.4 Study on shelf-life of soy sauce without using food additive, ការសិក្សាពីអាយុកាលទឹកស៊ីអ៊ីវដោយមិនប្រើសារធាតុបន្ថែម AGI EM 2004 B273 Or.5 Study on shelf-life of soy sauce without using food additive, ការសិក្សាពីអាយុកាលទឹកស៊ីអ៊ីវដោយមិនប្រើសារធាតុបន្ថែម AGI HAK 2004 B273 Or.1 Comparison on the processing technology between khmer - made and foreign-made sausges, ការប្រៀបធៀបបច្ចេកវិទ្យាកែច្នៃសាច់ក្រកតាមរបៀបខ្មែរ និងបរទេស AGI HAK 2004 B273 Or.2 Comparison on the processing technology between khmer - made and foreign-made sausges, ការប្រៀបធៀបបច្ចេកវិទ្យាកែច្នៃសាច់ក្រកតាមរបៀបខ្មែរ និងបរទេស AGI HAK 2004 B273 Or.3 Comparison on the processing technology between khmer - made and foreign-made sausges, ការប្រៀបធៀបបច្ចេកវិទ្យាកែច្នៃសាច់ក្រកតាមរបៀបខ្មែរ និងបរទេស AGI HAK 2004 B273 Or.4 Comparison on the processing technology between khmer - made and foreign-made sausges, ការប្រៀបធៀបបច្ចេកវិទ្យាកែច្នៃសាច់ក្រកតាមរបៀបខ្មែរ និងបរទេស AGI HEM 2004 B273 Or.1 the making of domestic roll bread in heng cheng bakery shop(ការកែច្នៃនំប័ុងមូល នៅសិប្បកម្មផលិតនំប័ុង ហេង ចេង)

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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