Detection Of Triglyceride Based On Microwave Dielectric Properties Of Triglyceride Enzymatic Reaction
Triglyceride is identified to have an important function in dairy products since it can cause milk rancidity and affect cheese flavor. In this study, the detection of triglyceride was done through the measurement of dielectric properties of triglyceride enzymatic reaction in the frequencies rangi...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2010
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/12361/1/FS_2010_18A.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|