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comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង

by NET POUTHEAVY,នេត ពុធធាវី.
Material type: materialTypeLabelBookPublisher: phnom penh RUA 2019Description: ix;39p; ill; 29cm.DDC classification: AGI NET 2019 B678 Or.1
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.2 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.3 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.4 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.5 (Browse shelf) Available
AGI AGI Library Block B
B678 		AGI NET 2019 B678 Or.6 (Browse shelf) Available
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AGI NEA 2019 B678 Or.6 selection of lactic acid bacteria for inhibit lactobacillus plantarum,ការជ្រើសរើសប្រភេទlactic acid bacteriaសម្រាប់កំចាត់ lactobacillus plantarum AGI NET 2019 B678 Or.1 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.2 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.3 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.4 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.5 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង AGI NET 2019 B678 Or.6 comparison of cassava chips quality by once and twice deep-frying,ការប្រៀបធៀបគុណភាពរបស់ដំឡូងមីឆាបបំពងម្តង និងពីរដង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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