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1. processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាពគ្រឿងផ្សំខុសៗគ្នា

by KIM RATHANA,គឹម រតនា.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: phnom penh RUA 2016Availability: No items available

2. processing of fermented chinese mustard using different quantities of in gredients,ការកែច្នៃស្ពៃជ្រក់ដោយប្រើបរិមាណគ្រឿងផ្សំខុសៗគ្នា

by KIM RATHANA,គឹម រតនា.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: phnom penh RUA 2016Availability: Items available for loan: Library Block B [AGI KIM 2016 B583 Or.1] (8).

មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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