A Capacitive Variation Study of Fish, Cow and Pig Meat

A Capacitive Variation Study of Fish, Cow and Pig Meat

Meat serves as fabulous source of high quality proteins for human bodies. However, it may be harmful if precautions are not taken to preserve the meat hygienically. One of the important factors relates the health of meat is the amount of residual blood following animal death. Eating properly slaught...

Full description

Bibliographic Details
Main Authors: Saeed Rabih , Almur Abdelkreem, Kasim Rawthar, Mumtaj Begam, Ibrahim, Taib
Format: Conference or Workshop Item
Language:English
Published: 2010
Subjects:
TK Electrical engineering. Electronics Nuclear engineering
QC Physics
Online Access:http://scholars.utp.edu.my/id/eprint/1918/
http://scholars.utp.edu.my/id/eprint/1918/1/Al_Murr_A_capacitive_Variation_Study_of_Fish_1_1.pdf

Similar Items

Similar Items