@book{23001,
	author = {KEAN NARY គាន ណារី},
	title = {EFFECT OF SALT AND CITRIC ACID QUANTITY ON PASTED TOMATO SAUCE PROCESSING ឥទ្ធិពលនៃបរិមាណអំបិល និងអាស៊ីតស៊ីទ្រិច​នៅលើការកែច្នៃទឹកជ្រលក់ប៉េងបោះបង្ខាប់},
	publisher = {RUA},
	year = {2022},
	address = {PHNOM PENH},
	url = {https://drive.google.com/file/d/1J2rhd1_oaD6QhISSsbGXowCS7h0RtV8N/view?usp=sharing}
}