IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី​​ TOUN SREYNET ទួន​ ស្រីណែត AGI TOU 2022 B1-482 Or. Phnom Penh RUA 2020 2020 Text ix44p https://drive.google.com/file/d/1A8P9pHOLMC4RvglAyDHyixRji0oJzSjb/view?usp=sharing