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The Determining Quantity sweet Royal pineapple in processing of pineapple liqueur, ការកំណត់បរិមាណសាច់ម្នាស់ទឹកឃ្មុំខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាត្រាំម្នាស់

by KHORN SOKNANG, ឃន សុខណាង.

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BookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI KHO 2024 B1.338 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 B1.338	AGI KHO 2024 B1.338 Or.1 (Browse shelf)	Available
AGI	Library Block B B1.338	AGI KHO 2024 B1.338 Or.2 (Browse shelf)	Available

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Previous	AGI KAO 2024 B1.338 Or.2 Processing cookie Adding noni Flour, ការកែច្នៃនំឃុកគីបន្ថែមម្សៅញ	AGI KHE 2024 B1.338 Or.1 The Brandy Processing of jamun, ការកែច្នៃស្រាប្រេនឌីព្រីង	AGI KHE 2024 B1.338 Or.2 The Brandy Processing of jamun, ការកែច្នៃស្រាប្រេនឌីព្រីង	AGI KHO 2024 B1.338 Or.1 The Determining Quantity sweet Royal pineapple in processing of pineapple liqueur, ការកំណត់បរិមាណសាច់ម្នាស់ទឹកឃ្មុំខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាត្រាំម្នាស់	AGI KHO 2024 B1.338 Or.2 The Determining Quantity sweet Royal pineapple in processing of pineapple liqueur, ការកំណត់បរិមាណសាច់ម្នាស់ទឹកឃ្មុំខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាត្រាំម្នាស់	AGI KON 2024 B1.338 Or.1 Effect of Drying Temperatures And Quantity Of The Fermented Fish Powder On The Quality Characteristics Of The Khmer Korko soup Powder, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួត និងបរិមាណនៃម្សៅប្រហុកទៅលើលក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរ	AGI KON 2024 B1.338 Or.2 Effect of Drying Temperatures And Quantity Of The Fermented Fish Powder On The Quality Characteristics Of The Khmer Korko soup Powder, ឥទ្ធិពលនៃសីតុណ្ហភាពសម្ងួត និងបរិមាណនៃម្សៅប្រហុកទៅលើលក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរ	Next

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by KHORN SOKNANG, ឃន សុខណាង.

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