EFFECT OF TEMPERATURE AND TAMARIND QUANTITY ON QULTIY ON QULITY OF DRIED FISH BLENDED WITH SPICES HERB ឥទ្ធិពលនៃសីតុណ្ហភាពនិងបរិម់ាណអំពិលទំុនៅលើគុណភាពត្រីបុកសម្ងួតលាយគ្រឿងទេស
by SOTHEA ANGKET សុធា អង្គា.
Material type:
BookPublisher: Pnom Penh RUA 2022Description: ix59p ix 29cm.DDC classification: AGI SOT 2022 B1-514 Or.1 Online resources: Click here to access online
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Library Block B B1.514 | AGI SOT 2022 B1-514 Or.1 (Browse shelf) | Available | |
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Library Block B B1.514 | AGI SOT 2022 B1-514 Or.2 (Browse shelf) | Available | |
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Library Block B B1.514 | AGI SOT 2022 B1-514 Or.3 (Browse shelf) | Available | |
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Library Block B B1.514 | AGI SOT 2022 B1-514 Or.4 (Browse shelf) | Available |
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