Research for stability of food products and functional foods
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The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.
Nội dung trích xuất từ tài liệu:
Research for stability of food products and functional foods
Nội dung trích xuất từ tài liệu:
Research for stability of food products and functional foods
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