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Processing technolgy of sericin soap extracted from silk worm in banteay meanchey province,បច្ចេកទេសផលិតសាប៊ូដុំ Sericin ដែលចម្រាញ់ចេញពីសំបុកដង្កូវនាងក្នុង ខេត្តបន្ទាយមានជ័យ

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BookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI SOM 2024 B1.342 Or.1 Online resources: Click here to access online

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Item type	Current location	Call number	Status	Date due
AGI	Library Block B B1.342	AGI SOM 2024 B1.342 Or.1 (Browse shelf)	In transit from Library Block D to Library Block B since 11/07/2025
AGI	Library Block B B1.342	AGI SOM 2024 B1.342 Or.2 (Browse shelf)	Available

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Previous	AGI POV 2024 B1.342 Or.1 Effect of temperature on drying salted beef quality, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួតទៅលើគុណភាពសាច់គោងៀត	AGI POV 2024 B1.342 Or.2 Effect of temperature on drying salted beef quality, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួតទៅលើគុណភាពសាច់គោងៀត	AGI SOM 2024 B1.342 Or.1 Processing technolgy of sericin soap extracted from silk worm in banteay meanchey province,បច្ចេកទេសផលិតសាប៊ូដុំ Sericin ដែលចម្រាញ់ចេញពីសំបុកដង្កូវនាងក្នុង ខេត្តបន្ទាយមានជ័យ	AGI SOM 2024 B1.342 Or.2 Processing technolgy of sericin soap extracted from silk worm in banteay meanchey province,បច្ចេកទេសផលិតសាប៊ូដុំ Sericin ដែលចម្រាញ់ចេញពីសំបុកដង្កូវនាងក្នុង ខេត្តបន្ទាយមានជ័យ	AGI SOT 2024 B1.342 Or.1 The Determining Quantity Differences of noni fruit in processing passion fruit liqueur, ការកំណត់បរិមាណសាច់ផ្លែញខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាក្រូចវល្លិ៍ត្រាំ	AGI SOT 2024 B1.342 Or.2 The Determining Quantity Differences of noni fruit in processing passion fruit liqueur, ការកំណត់បរិមាណសាច់ផ្លែញខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាក្រូចវល្លិ៍ត្រាំ	AGI SOV 2024 B1.342 Or.1 Quality characteristic of instant noodles incorporated with okara flour, ការកំណត់លក្ខណៈគុណភាពមីសម្ងួតដែលបានបន្ថែមម្សៅសណ្ដែកសៀង	Next

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