00691nam a22001337a 4500 RUA MGR NHI 2021 B1.426 Or. NHIM SOPHEAP. ញឹម សុភាព THE EFFECT OF PASTEURIZING AND FOOD PRESRVATIVE ON THE QUALITY OF FERMENTED GREEN MUSTARD. ឥទ្ធិពលនៃប៉ាស្ទ័រកម្មនិងការប្រើប្រាស់សារធាតុរក្សាអាហារទៅលើគុណភាពស្ពៃជ្រក់ Phnom Penh RUA 2021 XI.57P VIII. 29CM https://drive.google.com/file/d/1fIc5aW9tHfvePZc3Kbjid5zMpACd5zpz/view?usp=sharing NRM 21974 21974 0 0 ddc 0 MGR_NHI_2021_000000000000000_B1_426_OR 0 95953 LBB LBB B1.426 2023-09-26 MGR NHI 2021 B1.426 Or. a73065 2023-09-26 2023-09-26 NRM 0 0 ddc 0 MGR_NHI_2021_000000000000000_B1_426_OR 0 95954 LBB LBB B1.426 2023-09-26 MGR NHI 2021 B1.426 Or. a72990 2023-09-26 2023-09-26 NRM 0 0 ddc 0 MGR_NHI_2021_000000000000000_B1_426_OR 0 95955 LBB LBB B1.426 2023-09-26 MGR NHI 2021 B1.426 Or. a73070 2023-09-26 2023-09-26 NRM 0 0 ddc 0 MGR_NHI_2021_000000000000000_B1_426_OR 0 95956 LBB LBB B1.426 2023-09-26 MGR NHI 2021 B1.426 Or. a72985 2023-09-26 2023-09-26 NRM 0 0 ddc 0 MGR_NHI_2021_000000000000000_B1_426_OR 0 95957 LBB LBB B1.426 2023-09-26 MGR NHI 2021 B1.426 Or. a72813 2023-09-26 2023-09-26 NRM 0 0 ddc 0 MGR_NHI_2021_000000000000000_B1_426_OR 0 95958 LBB LBB B1.426 2023-09-26 MGR NHI 2021 B1.426 Or. a73055 2023-09-26 2023-09-26 NRM