THE EFFECT OF PASTEURIZING AND FOOD PRESRVATIVE ON THE QUALITY OF FERMENTED GREEN MUSTARD. ឥទ្ធិពលនៃប៉ាស្ទ័រកម្មនិងការប្រើប្រាស់សារធាតុរក្សាអាហារទៅលើគុណភាពស្ពៃជ្រក់
by NHIM SOPHEAP. ញឹម សុភាព.
Material type:
BookPublisher: Phnom Penh RUA 2021Description: XI.57P VIII. 29CM.DDC classification: MGR NHI 2021 B1.426 Or. Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
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MGR
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Library Block B B1.426 | MGR NHI 2021 B1.426 Or. (Browse shelf) | Available | |
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MGR
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Library Block B B1.426 | MGR NHI 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR NHI 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR NHI 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR NHI 2021 B1.426 Or. (Browse shelf) | Available | |
|
MGR
|
Library Block B B1.426 | MGR NHI 2021 B1.426 Or. (Browse shelf) | Available |
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