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Processing of paddy malt vinegar, ការកែច្នៃទឹកខ្មេះពីស្រូវ

by KHOM SREYNEATH, ខុម ស្រីនៀត.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: ix, ill. 29cm.DDC classification: AGI KHO 2024 B1.390 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
B1.390 		AGI KHO 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI KHO 2024 B1.390 Or.2 (Browse shelf) Available
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AGI KHM 2024 B1.390 Or.1 Processing of kimchi, ការកែច្នៃគីមឈី AGI KHM 2024 B1.390 Or.2 Processing of kimchi, ការកែច្នៃគីមឈី AGI KHO 2024 B1.390 Or.1 Processing of paddy malt vinegar, ការកែច្នៃទឹកខ្មេះពីស្រូវ AGI KHO 2024 B1.390 Or.2 Processing of paddy malt vinegar, ការកែច្នៃទឹកខ្មេះពីស្រូវ AGI KUN 2024 B1.390 Or.1 Identification of aeromonas spp. isolated from fresh pangasius fish in three different markets in three different markets in phnom penh,ការរកវត្តមានបាក់តេរី Aeromonas spp. ញែកចេញពីត្រីប្រាស្រស់នៅក្នុងផ្សារបីផ្សេងគ្នា ក្នុងរាជធានីភ្នំពេញ AGI KUN 2024 B1.390 Or.2 Identification of aeromonas spp. isolated from fresh pangasius fish in three different markets in three different markets in phnom penh,ការរកវត្តមានបាក់តេរី Aeromonas spp. ញែកចេញពីត្រីប្រាស្រស់នៅក្នុងផ្សារបីផ្សេងគ្នា ក្នុងរាជធានីភ្នំពេញ AGI LY 2024 B1.390 Or.1 Effects of sweet potato flour on quality of bread, ឥទ្ធិពលម្សៅដំឡូងជ្វាទៅលើគុណភាពនំប៉័ង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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