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Manufacture and Characterization of Sensor for Optimizing the Manufacture of Resistance Sensor for Pure Orange Drink and Unpure Orange Drink

机译：用于优化纯橙饮料的电阻传感器的传感器的制造和鉴定，并占用橙色饮料

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Siti Annisa Widyaningrum; Ratri Ismawati; Frida Agung Rakhmadi;
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年度 2020
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1. Profile and levels of bioactive amines in orange juice and orange soft drink [J] . Silvia M. Vieira, Karine H. Theodoro, Maria Beatriz A. Gloria Food Chemistry . 2007,第3期

机译：橙汁和橙软饮料中生物活性胺的概况和水平
2. Development of low erosive carbonated fruit drinks. 1. Evaluation of two experimental orange drinks in vitro and in situ. [J] . Hunter ML, Hughes JA, Parker DM, Journal of dentistry . 2003,第4期

机译：开发低腐蚀性碳酸水果饮料。 1.体外和原位评估两种实验性橙饮料。
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机译：开发低腐蚀性碳酸水果饮料。 1.体外和原位评估两种实验性橙饮料。
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机译：信健康咨询;哈德逊河上游私人饮用水井的评价。 Hudson River pCBs，Westchester，Rockland，putnam，Orange，Dutchess，Ulster，Columbia，Greene，Rensselaer，albany，Washington和saratoga County，New York。 Epa Facility ID：NYD980763841，2013年12月2日

Manufacture and Characterization of Sensor for Optimizing the Manufacture of Resistance Sensor for Pure Orange Drink and Unpure Orange Drink

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