| 000 | 00620nam a22001217a 4500 | ||
|---|---|---|---|
| 040 | _cRUA | ||
| 100 | _aKROY SOKNAY ក្រូយ សុខណៃ | ||
| 245 | _aEFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី | ||
| 260 |
_aPHNOM PENH _bRUA _c2023 |
||
| 300 |
_aX.50P _bVII. _c29CM |
||
| 856 | _uhttps://drive.google.com/file/d/1yf1YigJXFoexHRBBNPBctH3ZZ0k8O9gX/view?usp=sharing | ||
| 942 | _cAGI | ||
| 999 |
_c23063 _d23063 |
||