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...
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| Format: | Thesis |
| Language: | English English |
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2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12361/1/FS_2010_18A.pdf |