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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 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) AGI HEM 2004 B273 Or.2 the making of domestic roll bread in heng cheng bakery shop(ការកែច្នៃនំប័ុងមូល នៅសិប្បកម្មផលិតនំប័ុង ហេង ចេង) AGI HEM 2004 B273 Or.3 the making of domestic roll bread in heng cheng bakery shop(ការកែច្នៃនំប័ុងមូល នៅសិប្បកម្មផលិតនំប័ុង ហេង ចេង)

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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