Moisture content detection in anchovy sauce using microstrip sensor

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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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Bibliographic Details
Main Author:	Fadhil, Omar Ayad
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food - Analysis Sauce Anchovy industry
Online Access:	http://psasir.upm.edu.my/id/eprint/50036/ http://psasir.upm.edu.my/id/eprint/50036/1/FS%202014%2024RR.pdf

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