EFFECT OF ESSENTILAL OIL OF SWEE BASIL GALANGL AND GINGER ON REDUCTION OF Lactobacillus plantarum IN FERMENTED SHRIMP ឥទ្ធិពលនៃប្រេងហើរជីនាងវង រំដេង និងខ្ញីនៅលើ ការកាត់បន្ថយសកម្មភាពមេ Lactobacillus plantarum ក្នុងផ្អកកំពឹស EANG ROTH អៀង រត្ន័ AGI EAN 2020 B1.482 Or. Phnom Penh RUA 2020 2020 Text x47p https://drive.google.com/file/d/1gt5MnsJqIW70VGTlTOmT1eh1chPiMZRW/view?usp=sharing