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pro vyhledávání: '"Nur Aidatuzzahro"'
Autor:
Achmad Ilham Fanany Al Isyrofie, Muhammad Kashif, Angger Krisna Aji, Nur Aidatuzzahro, Akif Rahmatillah, Winarno, Yunus Susilo, Ardiyansyah Syahrom, Suryani Dyah Astuti
Publikováno v:
Sensing and Bio-Sensing Research, Vol 37, Iss , Pp 100508- (2022)
Shelf life and temperature are two things that affect the freshness of meat. Generally, people identify the freshness of meat by looking at the texture, color, and even aroma of meat. These methods have less effective approaches to identify the fresh
Externí odkaz:
https://doaj.org/article/4736545a5f844c4e846195994f53918e
