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Processing of ginger powder ; ការកែច្នៃម្សៅខ្ញី

by HORL DETH.
Material type: materialTypeLabelBookPublisher: Phnom Penh HOR 2015Description: viii; 36p. ill. 29cm.DDC classification: AGI HOR 2015 B527 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.1 (Browse shelf) In transit from Library Block D to Library Block B since 06/07/2026
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.6 (Browse shelf) In transit from Library Block A to Library Block B since 19/01/2026
AGI AGI Library Block B
B527 		AGI HOR 2015 B527 Or.7 (Browse shelf) Available
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AGI HOR 2015 B527 Or.4 Processing of ginger powder ; ការកែច្នៃម្សៅខ្ញី AGI HOR 2015 B527 Or.5 Processing of ginger powder ; ការកែច្នៃម្សៅខ្ញី AGI HOR 2015 B527 Or.6 Processing of ginger powder ; ការកែច្នៃម្សៅខ្ញី AGI HOR 2015 B527 Or.7 Processing of ginger powder ; ការកែច្នៃម្សៅខ្ញី AGI HOU 2015 B527 Or.1 Optimizing cassa va flour's quantity to replace wheat flour in marking cupcake; ការកំណត់បរិមាណម្សៅដំឡូងមីសមស្របដើម្បីជំនួសម្សៅស្រូវសាលីក្នុងការផលិតនំcupcake AGI HOU 2015 B527 Or.2 Optimizing cassa va flour's quantity to replace wheat flour in marking cupcake; ការកំណត់បរិមាណម្សៅដំឡូងមីសមស្របដើម្បីជំនួសម្សៅស្រូវសាលីក្នុងការផលិតនំcupcake AGI HOU 2015 B527 Or.3 Optimizing cassa va flour's quantity to replace wheat flour in marking cupcake; ការកំណត់បរិមាណម្សៅដំឡូងមីសមស្របដើម្បីជំនួសម្សៅស្រូវសាលីក្នុងការផលិតនំcupcake

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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