The Processing Of Date Palm Confectionery Gin, ការកែច្នៃស្រាជីនពីតំណាប់ល្ម៊ើ
by BUNNAT RITH, ប៊ុនណាត រិត.
Material type:
BookPublisher: PHNOM PENH RUA 2024Description: ix, ill, 29cm.DDC classification: AGI BUN 2024 B1.338 Or.1 Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
AGI
|
Library Block B B1.338 | AGI BUN 2024 B1.338 Or.1 (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.338 | AGI BUN 2024 B1.338 Or.2 (Browse shelf) | In transit from Library Block A to Library Block B since 29/09/2025 |
Browsing Library Block B Shelves , Shelving location: B1.338 Close shelf browser
| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| AGI BUN 2024 B1.338 Or.1 The Processing Of Date Palm Confectionery Gin, ការកែច្នៃស្រាជីនពីតំណាប់ល្ម៊ើ | AGI BUN 2024 B1.338 Or.1 The Noni Ginseng Whiskey Processing, ការកែច្នៃស្រាវីស្គីយិនស៊ិនញ | AGI BUN 2024 B1.338 Or.2 The Processing Of Date Palm Confectionery Gin, ការកែច្នៃស្រាជីនពីតំណាប់ល្ម៊ើ | 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 |
There are no comments for this item.