Please use this identifier to cite or link to this item: http://thuvienlamdong.org.vn:81/handle/DL_134679/31283
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dc.contributor.authorTrần, Thị Minh
dc.contributor.authorBùi, Phạm Ngọc Anh
dc.date.accessioned2023-12-12T07:33:29Z-
dc.date.available2023-12-12T07:33:29Z-
dc.date.issued2021
dc.identifier.urihttps://sti.vista.gov.vn/tw/Pages/tai-lieu-khcn.aspx?ItemID=329263en
dc.identifier.urihttp://thuvienlamdong.org.vn:81/handle/DL_134679/31283-
dc.language.isovien
dc.relation.ispartofseriesKhoa học (ĐH Văn Lang) - 2021 - no.25 - tr.73-80 - ISSN.2525-2429en
dc.subjectKhoa học (ĐH Văn Lang)en
dc.titleĐánh giá khả năng kháng khuẩn của giấm táo = Assessment of the antibacterial possibility of apple cider vinegaren
dc.typeArticleen
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