Processing of Sweet Potato jam, ការកែច្នៃជេមដំឡូងជ្វា
by CHHAY LEANG, ឆាយ លៀង.
Material type:
BookPublisher: 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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Library Block B B1.338 | AGI CHH 2024 B1.338 Or.1 (Browse shelf) | Available | |
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Library Block B B1.338 | AGI CHH 2024 B1.338 Or.2 (Browse shelf) | Available | |
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Library Block B | AGI CHH 2024 B1.338 Or.3 (Browse shelf) | Available |
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| 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 CHH 2024 B1.338 Or.3 Processing of Sweet Potato jam, ការកែច្នៃជេមដំឡូងជ្វា | AGI CHH 2024 B1.342 Or.1 Processing of passion fruit wine, ដំណើរការកែច្នៃស្រាក្រូចវល្លិ៍ | AGI CHH 2024 B1.342 Or.2 Processing of passion fruit wine, ដំណើរការកែច្នៃស្រាក្រូចវល្លិ៍ | AGI CHH 2024 B1.390 Or.1 Study on dried shrimp processing in preah sihanouk province, ការសិក្សាលើការកែច្នៃបង្គាក្រៀមនៅខេត្តព្រះសីហនុ |
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