J-GLOBAL ID:200904019479203085  Research Project code:9800019902 Update date:Feb. 06, 2006

Development of quality control techniques for foods by using lipid membrane sensors

Study period:1993 - 1994
Organization (1):
Investigating Researcher (1):
Research overview:
Taste sensor using lipid membrane is investigated to evaluate with high precision and objectivity (standardization of taste) and apply to production line.
Keywords (7):
lipid ,  sensor ,  sense ,  food ,  quality ,  accuracy ,  evaluation
Research program: Ordinary Research
Research budget: 1993: \0

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