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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2014
|
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/50036/1/FS%202014%2024RR.pdf http://psasir.upm.edu.my/id/eprint/50036/ |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|