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Processing of Sweet Potato jam, ការកែច្នៃជេមដំឡូងជ្វា

by CHHAY LEANG, ឆាយ លៀង.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI CHH 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 AGI Library Block B
B1.338 		AGI CHH 2024 B1.338 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.338 		AGI CHH 2024 B1.338 Or.2 (Browse shelf) Available
AGI AGI Library Block B
AGI CHH 2024 B1.338 Or.3 (Browse shelf) Available
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AGI BUN 2024 B1.338 Or.2 The Noni Ginseng Whiskey Processing, ការកែច្នៃស្រាវីស្គីយិនស៊ិនញ AGI CHH 2024 B1.338 Or.1 Processing of Sweet Potato jam, ការកែច្នៃជេមដំឡូងជ្វា AGI CHH 2024 B1.338 Or.1 Effects Of Pumpkin Powder Quantity on Quanlity of Cookie, ឥទ្ធិពលនៃបរិមាណម្សៅល្ពៅទៅលើគុណភាពនំឃុកគី AGI CHH 2024 B1.338 Or.2 Processing of Sweet Potato jam, ការកែច្នៃជេមដំឡូងជ្វា AGI CHH 2024 B1.338 Or.2 Effects Of Pumpkin Powder Quantity on Quanlity of Cookie, ឥទ្ធិពលនៃបរិមាណម្សៅល្ពៅទៅលើគុណភាពនំឃុកគី AGI DOE 2024 B1.338 Or.1 Effect of Ginger Oil On yeast Candida albicans In Fermented Fish, ឥទ្ធិពលប្រេងខ្ញីទៅលើយីស Candida albicans នៅក្នុងផ្អកត្រីស្លឹកឬស្សី AGI DOE 2024 B1.338 Or.2 Effect of Ginger Oil On yeast Candida albicans In Fermented Fish, ឥទ្ធិពលប្រេងខ្ញីទៅលើយីស Candida albicans នៅក្នុងផ្អកត្រីស្លឹកឬស្សី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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