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Effects of different processing methods on flavor of tamarind jam, ឥទ្ធិពលនៃការកែច្នៃដោយវិធីសាស្រ្តផ្សេងៗគ្នាទៅលើរសជាតិរបស់ដំណាប់អំពិល

by SOK, LEAP.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: Phnom Penh RUA 2005Availability: Items available for loan: Library Block B [AGI SOK 2005 B275 Or.1] (7). In transit (1).

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2.
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Effects of diferent processing methods on flavor of tamarind jam, ឥទ្ធិពលនៃការកែច្នៃដោយវិធីសាស្រ្តផ្សេងៗគ្នាទៅលើរសជាតិរបស់ដំណាប់អំពិល

by SOK, LEAP.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: Phnom Penh RUA 2005Availability: No items available

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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