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Quality characteristics of khmer mchou kroeung paste added with ripe tamarind juice and dried pepers, ការកំណត់លក្ខណៈគុណភាពគ្រឿងសម្លម្ជូរគ្រឿងខាប់ខ្មែរដែរបានបន្ថែមទឹកអំពិលទុំនិងម្ទេសក្រៀម

by IEM , KEOKUNTHEA / អៀម កែវគន្ធា.

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BookPublisher: PHNOM PENH RUA 2025Description: x,48p. ill. 29cm.DDC classification: AGI IEM 2025 B709 Or.1

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Item type	Current location	Call number	Status	Date due
AGI	Library Block B B709	AGI IEM 2025 B709 Or.1 (Browse shelf)	Available
AGI	Library Block B B709	AGI IEM 2025 B709 Or.2 (Browse shelf)	Available

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Previous	AGI HOE 2025 B709 Or.2 Effect of different fermented period on the quality mango brandy, ឥទ្ធិពលនៃរយៈពេលល្បើងផ្សេងគ្នាទៅលើគុណភាពស្រាប្រេនឌីស្វាយកែវរមៀត	AGI HON 2025 B709 Or.1 Steam distillation techniques for melaleuca essential oil extraction, ការចម្រាញ់ប្រេងប្រចាក់តាមបច្ចេកទេសបំណិតដោយចំណាយទឹក	AGI HON 2025 B709 Or.2 Steam distillation techniques for melaleuca essential oil extraction, ការចម្រាញ់ប្រេងប្រចាក់តាមបច្ចេកទេសបំណិតដោយចំណាយទឹក	AGI IEM 2025 B709 Or.1 Quality characteristics of khmer mchou kroeung paste added with ripe tamarind juice and dried pepers, ការកំណត់លក្ខណៈគុណភាពគ្រឿងសម្លម្ជូរគ្រឿងខាប់ខ្មែរដែរបានបន្ថែមទឹកអំពិលទុំនិងម្ទេសក្រៀម	AGI IEM 2025 B709 Or.2 Quality characteristics of khmer mchou kroeung paste added with ripe tamarind juice and dried pepers, ការកំណត់លក្ខណៈគុណភាពគ្រឿងសម្លម្ជូរគ្រឿងខាប់ខ្មែរដែរបានបន្ថែមទឹកអំពិលទុំនិងម្ទេសក្រៀម	AGI KHA 2025 B709 Or.1 The processing of mulberry wine, ការកែច្នៃស្រាមន	AGI KHA 2025 B709 Or.2 The processing of mulberry wine, ការកែច្នៃស្រាមន	Next

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by IEM , KEOKUNTHEA / អៀម កែវគន្ធា.

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