Moisture content detection in anchovy sauce using microstrip sensor
Water is the most important parameter to determine the quality of Anchovy Sauce. The changes of m.c in Anchovy Sauce also linked to physicochemical and microbiological changes. Unfortunately to-date, a quick, reliable and accurate method to determine moisture content m.c in Anchovy Sauce has not bee...
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| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2014
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/50036/1/FS%202014%2024RR.pdf http://psasir.upm.edu.my/id/eprint/50036/ |
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