Differentiation of gelatine (bovine, porcine and fish) by Maillard reaction using e-tongue and e-nose combined with chemometrics method
Saved in:
Main Author: | |
---|---|
Format: | Book |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
LEADER | 00736nam a2200121 4500 | ||
---|---|---|---|
040 | |a LCC | ||
100 | |9 576005 |a Sohieb, Ismarti Muhammad | ||
245 | |a Differentiation of gelatine (bovine, porcine and fish) by Maillard reaction using e-tongue and e-nose combined with chemometrics method | ||
264 | |a Kuala Lumpur |b International Institute for Halal Research and Training, International islamic University Malaysia |c 2022 | ||
942 | |2 lcc | ||
999 | |c 516835 |d 548252 | ||
952 | |0 0 |1 0 |2 lcc |4 0 |7 5 |8 IIUMTHESIS |9 1016875 |a IIUM |b IIUM |c THESIS |d 2023-07-03 |e MGIFT |g 0.00 |p 11100383591 |r 2023-07-03 |v 0.00 |w 2023-07-03 |y THESIS | ||
952 | |0 0 |1 0 |2 lcc |4 0 |7 5 |8 THESISSOFTCOPY |9 1016878 |a IIUM |b IIUM |c MULTIMEDIA |d 2023-07-03 |e MGIFT |g 0.00 |p 11100383592 |r 2023-07-03 |w 2023-07-03 |y THESISDIG |