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DETERMINATION OF QUALITY CHARACTERISTIC OF CORN BEVERAGE THROUGH ADDITIONAL DIFFERENT MUNG BEAN AMOUNT ការកំណត់លក្ខណះគុណភាពភេសជ្ជទឹកពោតដែលបាន​បន្ថែមបរិមាណសណ្តែកបាយផ្សេងៗគ្នា

by SOUN CHHANON សួន ឆានុន.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: XI. 45P VIII. 29CM.DDC classification: AGI SOU 2023 B1.466 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
B1.466 		AGI SOU 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI SOU 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI SOU 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI SOU 2023 B1-466 Or. (Browse shelf) Available
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AGI SOU 2023 B1-466 Or. DETERMINATION OF QUALITY CHARACTERISTIC OF CORN BEVERAGE THROUGH ADDITIONAL DIFFERENT MUNG BEAN AMOUNT ការកំណត់លក្ខណះគុណភាពភេសជ្ជទឹកពោតដែលបាន​បន្ថែមបរិមាណសណ្តែកបាយផ្សេងៗគ្នា AGI SOU 2023 B1-466 Or. DETERMINATION OF QUALITY CHARACTERISTIC OF CORN BEVERAGE THROUGH ADDITIONAL DIFFERENT MUNG BEAN AMOUNT ការកំណត់លក្ខណះគុណភាពភេសជ្ជទឹកពោតដែលបាន​បន្ថែមបរិមាណសណ្តែកបាយផ្សេងៗគ្នា AGI SOU 2023 B1-466 Or. DETERMINATION OF QUALITY CHARACTERISTIC OF CORN BEVERAGE THROUGH ADDITIONAL DIFFERENT MUNG BEAN AMOUNT ការកំណត់លក្ខណះគុណភាពភេសជ្ជទឹកពោតដែលបាន​បន្ថែមបរិមាណសណ្តែកបាយផ្សេងៗគ្នា AGI SOU 2023 B1-466 Or. DETERMINATION OF QUALITY CHARACTERISTIC OF CORN BEVERAGE THROUGH ADDITIONAL DIFFERENT MUNG BEAN AMOUNT ការកំណត់លក្ខណះគុណភាពភេសជ្ជទឹកពោតដែលបាន​បន្ថែមបរិមាណសណ្តែកបាយផ្សេងៗគ្នា AGI TEI 2020 B1-466 Or. EFFECT OF LIME WATER SOAKING TIME ON QUALITY OF SWEET DRIED JUJUBE ឥទ្ធិពលនៃរយះពេលត្រាំទឹកកំបោរលើគុណភាពតំណាប់ពុទ្រា AGI TEI 2020 B1-466 Or. EFFECT OF LIME WATER SOAKING TIME ON QUALITY OF SWEET DRIED JUJUBE ឥទ្ធិពលនៃរយះពេលត្រាំទឹកកំបោរលើគុណភាពតំណាប់ពុទ្រា AGI TEI 2020 B1-466 Or. EFFECT OF LIME WATER SOAKING TIME ON QUALITY OF SWEET DRIED JUJUBE ឥទ្ធិពលនៃរយះពេលត្រាំទឹកកំបោរលើគុណភាពតំណាប់ពុទ្រា

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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