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Ice cream processing from three different vegetable powders. ការកែច្នៃការ៉េមពីម្ស៉ៅបន្លែបីប្រភេទ

by NHIM SOPHEAP; ញឹម សុភាព.

Material type: book Book Publisher: RUA NHI 2015Online Access: Click here to access online Availability: Items available for loan: Library Block B [AGI NHI 2015 B512 Or.2] (7). In transit (1).

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THE EFFECT OF PASTEURIZING AND FOOD PRESRVATIVE ON THE QUALITY OF FERMENTED GREEN MUSTARD. ឥទ្ធិពលនៃប៉ាស្ទ័រកម្មនិងការប្រើប្រាស់សារធាតុរក្សាអាហារទៅលើគុណភាពស្ពៃជ្រក់

by NHIM SOPHEAP. ញឹម សុភាព.

Material type: book Book Publisher: Phnom Penh RUA 2021Online Access: Click here to access online Availability: Items available for loan: Library Block B [MGR NHI 2021 B1.426 Or.] (6).

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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