The Quality of bamboo shoot (Tompeang pheam) pickles by using natural fermentation method, adding lactococcus lactis, lactobacillus plantarum, គុណភាពជ្រក់ទំពាំងផ្អែមដោយប្រើវិធីសាស្រ្តបន្ទុំតាមបែបធម្មជាតិបន្ថែមមេ Lactococcus Lactis និងមេ Lactobacillus plantarum
by RY PISEY, រី ពិសី.
Material type:
BookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI RY 2024 B1.390 Or.1 Online resources: Click here to access online
| Item type | Current location | Call number | Status | Date due |
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AGI
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Library Block B B1.390 | AGI RY 2024 B1.390 Or.1 (Browse shelf) | Available | |
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AGI
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Library Block B B1.390 | AGI RY 2024 B1.390 Or.2 (Browse shelf) | Available |
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