@book{22924,
	author = {KEAN NARY គាន ណារី},
	title = {EFFECT OF SALT AND CITRIC ACID QUANTITY ON PASTED TOMATO SAUCE PROCESSING. ឥទ្ធិពលនៃបរិមាណអំបិល និងអាសុីតសុីទ្រិចទៅលើការកែច្នៃទឹកជ្រលក់ប៉េងប៉ោះបន្ខាប់},
	publisher = {RUA},
	year = {2022},
	address = {Phnom Penh},
	url = {https://drive.google.com/file/d/1J2rhd1_oaD6QhISSsbGXowCS7h0RtV8N/view?usp=sharing}
}