COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង
by ING SOKHENG អ៊ឹង សុខហេង.
Material type:
BookPublisher: PHNOM PENH RUA 2020Description: X. 46P VII. 29CM.DDC classification: AGI ING 2020 B1.482 Or. Online resources: Click here to access online
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Library Block B B1.482 | AGI ING 2020 B1-482 Or.1 (Browse shelf) | Available | |
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Library Block B B1.482 | AGI ING 2020 B1-482 Or.2 (Browse shelf) | Available | |
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Library Block B B1.482 | AGI ING 2020 B1-482 Or.3 (Browse shelf) | Available | |
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Library Block B B1.482 | AGI ING 2020 B1-482 Or.4 (Browse shelf) | Available |
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| AGI HEA 2020 B1-482 Or.4 EFFECT OF SALT AND SUGER CONCENTRATION ON THE QUALITY OF FERMETED MIXER AFRICAN CABBAGE-SPROUT BEAN ឥទ្ធិពលនៃបរិមាណអំបិល និងស្ករនៅលើគុណភាពជ្រក់មមាញលាយសណ្ដែកបណ្ដុះ | AGI ING 2020 B1-482 Or.1 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង | AGI ING 2020 B1-482 Or.2 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង | AGI ING 2020 B1-482 Or.3 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង | AGI ING 2020 B1-482 Or.4 COCONUT FLOUR PROCESSING ការកែច្នៃម្សៅកាកដូង | AGI KHI 2020 B1-482 Or.1 Study On Shelflife Of palm Juice ការសិក្សាពីអាយុកាលស្ដុកទុកភេជ្ជះទឹកត្នោតផ្អែម | AGI KHI 2020 B1-482 Or.2 Study On Shelflife Of palm Juice ការសិក្សាពីអាយុកាលស្ដុកទុកភេជ្ជះទឹកត្នោតផ្អែម |
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