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ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់

by KHOEM RAKSA ឃឹម រក្សា.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2022Description: X.52P VII. 29CM.DDC classification: AGI KHO 2022 B1-542 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
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KHO 2022 B1-542 Or. (Browse shelf) Available
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AGI KHO 2022 B1-542 Or. ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់ AGI KHO 2022 B1-542 Or. ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់ AGI KHO 2022 B1-542 Or. ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់ AGI KHO 2022 B1-542 Or. ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់ AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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