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ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk

by HUON SONGSENGHORN, ហ៊ួន សុងសេងហ៊ន.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2019Description: v,42p, ill, 29cm.DDC classification: AGI HUO 2019 B671 Or. Online resources: Click here to access online
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B671 		AGI HUO 2019 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI HUO 2019 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI HUO 2019 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI HUO 2019 B671 Or. (Browse shelf) Available
AGI AGI Library Block B
B671 		AGI HUO 2019 B671 Or. (Browse shelf) In transit from Library Block D to Library Block B since 09/07/2026
AGI AGI Library Block B
B671 		AGI HUO 2019 B671 Or. (Browse shelf) Checked out to sophorn phal (210920086) 27/06/2023
Browsing Library Block B Shelves , Shelving location: B671 Close shelf browser
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AGI HAS 2018 B671 Or. ការប្រៀបធៀបបរិមាណប៊ិកទីននៅក្នុងសំបកផ្លែក្រូចវល្លិ៍ពណ៍លឿង​និងពណ៍ស្វាយ,the comparison of pectin in yellow and purple of passion fruit peel AGI HUO 2019 B671 Or. ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk AGI HUO 2019 B671 Or. ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk AGI HUO 2019 B671 Or. ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk AGI HUO 2019 B671 Or. ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk AGI HUO 2019 B671 Or. ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk AGI HUO 2019 B671 Or. ការរៀចំកែច្នៃទឹកដោះគោជូរដោយលាយជាមួយទឹកសណ្ដែក, prepartion of yogurt using different concetration of fresh milk blened with soymilk

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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