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Effect of packing and storage on ouality of bitter gourd, ឥទ្ធិពលនៃការវេចខ្ចប់និងស្ដុកទុកទៅលើគុណភាពផ្លែម្រះ

by PHON VUTH, ផុន វុធ.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2015Description: viii; 37p. ill. 29cm.DDC classification: AGI PHO 2015 B510 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B287 		AGI PHO 2015 B287 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B287 		AGI PHO 2015 B287 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B287 		AGI PHO 2015 B287 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B287 		AGI PHO 2015 B287 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.6 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.7 (Browse shelf) Available
AGI AGI Library Block B
B510 		AGI PHO 2015 B510 Or.8 (Browse shelf) Available
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AGI ORN 2012 B287 Or.6 using cassava flour in making cookie (ការផលិតនំ cookie ដោយប្រើម្សៅដំឡូងមី) AGI ORN 2012 B287 Or.7 using cassava flour in making cookie (ការផលិតនំ cookie ដោយប្រើម្សៅដំឡូងមី) AGI ORN 2012 B287 Or.8 using cassava flour in making cookie (ការផលិតនំ cookie ដោយប្រើម្សៅដំឡូងមី) AGI PHO 2015 B287 Or.1 Effect of packing and storage on ouality of bitter gourd, ឥទ្ធិពលនៃការវេចខ្ចប់និងស្ដុកទុកទៅលើគុណភាពផ្លែម្រះ AGI PHO 2015 B287 Or.1 Effect of packing and storage on ouality of bitter gourd, ឥទ្ធិពលនៃការវេចខ្ចប់និងស្ដុកទុកទៅលើគុណភាពផ្លែម្រះ AGI PHO 2015 B287 Or.1 Effect of packing and storage on ouality of bitter gourd, ឥទ្ធិពលនៃការវេចខ្ចប់និងស្ដុកទុកទៅលើគុណភាពផ្លែម្រះ AGI PHO 2015 B287 Or.1 Effect of packing and storage on ouality of bitter gourd, ឥទ្ធិពលនៃការវេចខ្ចប់និងស្ដុកទុកទៅលើគុណភាពផ្លែម្រះ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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