IoT Based Less-Contact System on Sauce Production for Small Enterprises
The Covid-19 pandemic has plunged small enterprises, especially those engaged in the food sector, into a slump. the main reason is that the production process is very traditional, thus allowing a lot of contact between the chef and the ingredients. To reduce the risk of Covid 19, this research made...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tamkang University Press
2021-11-01
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| Series: | Journal of Applied Science and Engineering |
| Subjects: | |
| Online Access: | http://jase.tku.edu.tw/articles/jase-202202-25-1-0009 |