IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី

IMPEOVEMENT OF FERMENTED YOUNG CUCUMIS LEMON CHARA TERISYICS BY STARTER CULTURE OF LACYIC ACID BACTERIA Lactobacillplantarumm ការធ្វើឪ្យប្រសើឡើងនូវលក្ខណះគុណភាពត្រសក់ចាវដោយបន្ថែមឡាកទិចបាក់តេរី TOUN SREYNET ទួន ស្រីណែត creator text Phnom Penh RUA 2020 monographic ix44p vii 29cm AGI TOU 2022 B1-482 Or. https://drive.google.com/file/d/1A8P9pHOLMC4RvglAyDHyixRji0oJzSjb/view?usp=sharing https://drive.google.com/file/d/1A8P9pHOLMC4RvglAyDHyixRji0oJzSjb/view?usp=sharing