@book{24999,
	author = {RY PISEY, រី ពិសី},
	title = {The Quality of bamboo shoot (Tompeang pheam) pickles by using natural fermentation method, adding lactococcus lactis, lactobacillus plantarum, គុណភាពជ្រក់ទំពាំងផ្អែមដោយប្រើវិធីសាស្រ្តបន្ទុំតាមបែបធម្មជាតិបន្ថែមមេ Lactococcus Lactis និងមេ Lactobacillus plantarum},
	publisher = {RUA},
	year = {2024},
	address = {PHNOM PENH},
	url = {https://drive.google.com/file/d/1w7Q6yX-GNuMh6z-XxSZ_uZ14cFK7LoLS/view?usp=sharing}
}