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The use of cassava flour in vermicelli; ការប្រើម្សៅដំឡូងមីក្នុងការកែច្នៃមីសួ

by SUY KIMHENG.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2015Description: ix;34p. ill. 29cm.DDC classification: AGI SUY 2015 B494 Or.1
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AGI AGI Library Block B
B494
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B494
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AGI AGI Library Block B
B494
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B494
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B494
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B494
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B494
AGI SUY 2015 B494 Or.8 (Browse shelf) In transit from Library Block D to Library Block B since 26/11/2024
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AGI SUY 2015 B494 Or.4 The use of cassava flour in vermicelli; ការប្រើម្សៅដំឡូងមីក្នុងការកែច្នៃមីសួ AGI SUY 2015 B494 Or.5 The use of cassava flour in vermicelli; ការប្រើម្សៅដំឡូងមីក្នុងការកែច្នៃមីសួ AGI SUY 2015 B494 Or.6 The use of cassava flour in vermicelli; ការប្រើម្សៅដំឡូងមីក្នុងការកែច្នៃមីសួ AGI SUY 2015 B494 Or.7 The use of cassava flour in vermicelli; ការប្រើម្សៅដំឡូងមីក្នុងការកែច្នៃមីសួ AGI SUY 2015 B494 Or.8 The use of cassava flour in vermicelli; ការប្រើម្សៅដំឡូងមីក្នុងការកែច្នៃមីសួ AGI THE B494 2015 OR.1 EFFECTS OF PACK AND STORAGE CONDITIONS ON QUALITY AND SHELF LIFE OF QUAVA; ឥទ្ធិពលនៃការវេចខ្ចប់ស្តុកទុកលើគុណភាព និង​អាយុកាលផ្លែត្របែក AGI THE B494 2015 OR.2 EFFECTS OF PACK AND STORAGE CONDITIONS ON QUALITY AND SHELF LIFE OF QUAVA; ឥទ្ធិពលនៃការវេចខ្ចប់ស្តុកទុកលើគុណភាព និង​អាយុកាលផ្លែត្របែក

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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