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study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ

by SIV MUOYHEANG ,ស៊ីវ មួយហ៊ាង.

Material type: book Book Publisher: phnom penh RUA 2017Online Access: Click here to access online Availability: Items available for loan: Library Block B [AGI SIV 2017 B621 Or.1] (6).

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study on brine concentration for producing fermented soy sauce,ការសិក្សាលើកំហាប់ទឹកអំបិលក្នុងការផលិតទឹកស៊ីអ៊ីវបន្ទុំ

by SIV MUOYHEANG ,ស៊ីវ មួយហ៊ាង.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: phnom penh RUA 2017Availability: No items available

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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