The Quality of bamboo shoot (Tompeang pheam) pickles by using natural fermentation method, adding lactococcus lactis, lactobacillus plantarum, គុណភាពជ្រក់ទំពាំងផ្អែមដោយប្រើវិធីសាស្រ្តបន្ទុំតាមបែបធម្មជាតិបន្ថែមមេ Lactococcus Lactis និងមេ Lactobacillus plantarum RY PISEY, រី ពិសី AGI RY 2024 B1.390 Or.1 PHNOM PENH RUA 2024 2024 Text x, https://drive.google.com/file/d/1w7Q6yX-GNuMh6z-XxSZ_uZ14cFK7LoLS/view?usp=sharing