Jurnal Mutu Pangan : Indonesian Journal of Food Quality最新文献_第5页

Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan 沙棘叶提取物的浓度对储存过程中鸡蛋质量下降的影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.85

I. J. Liur

引用次数: 0

Kajian Paparan dan Risiko 3-MCPDE dan GE dari Produk Formula pada Bayi Usia 0-12 Bulan di Indonesia secara Probabilistik

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.59

Wiwi Hartuti, N. Andarwulan, Puspo Edi Giriwono

{"title":"Kajian Paparan dan Risiko 3-MCPDE dan GE dari Produk Formula pada Bayi Usia 0-12 Bulan di Indonesia secara Probabilistik","authors":"Wiwi Hartuti, N. Andarwulan, Puspo Edi Giriwono","doi":"10.29244/jmpi.2020.7.2.59","DOIUrl":"https://doi.org/10.29244/jmpi.2020.7.2.59","url":null,"abstract":"The 3-monochloropropane-1.2-diol ester (3-MCPDE) and glycidyl ester (GE) are chemical contaminants detected in vegetable oils and food products containing vegetable oils including formula products. This study aimed to assess the exposure and risk of 3-MCPDE and GE from infants formula products in Indonesia. Prediction of 3-MCPDE and GE levels of formula products was carried out probabilistically using data levels of 3-MCPDE and GE vegetable oil. Estimated daily intake (EDI) of 3-MCPDE and GE of formula products were obtained by multiplying the predicted data by consumption data while risk assessment is done by comparing EDI value with toxicology reference value. The predicted values of 3-MCPDE and GE levels of formula products ranged from 213.60-285.65 and 772.89-922.73 μg/kg. The exposure value of 3-MCPDE and GE of formula products based on Individual Food Consumption Survey (IFCS) was 1.53-2.40 and 5.54-7.11 μg/kgbw/day, while based on serving consumption was 3.31-6.68 and 10.88-21.62 μg/kgbw/day. Results of risk assessment indicated that 3-MCPDE was above 100% (health risk) in exception that of the age group 6-12 months based on IFCS with a value of 76.98-84.34%, the average GE with the T25 margin of exposure (MoE) was 1838-471 which was below 25.000. EFSA defined MoE T25 at 25.000 as GE's low risk to health.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128915605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Perbedaan Konsumsi Pangan dan Asupan Gizi pada Balita Stunting dan Normal di Lima Provinsi di Indonesia 印度尼西亚五个省的儿童发育不良和营养摄入量的差异

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.73

Mariana Prijono, N. Andarwulan, Nurheni Sri Palupi

{"title":"Perbedaan Konsumsi Pangan dan Asupan Gizi pada Balita Stunting dan Normal di Lima Provinsi di Indonesia","authors":"Mariana Prijono, N. Andarwulan, Nurheni Sri Palupi","doi":"10.29244/jmpi.2020.7.2.73","DOIUrl":"https://doi.org/10.29244/jmpi.2020.7.2.73","url":null,"abstract":"Stunting is an important sign of chronic malnutrition that exists in early life with greater infection risk and with many long-term effects, including the need for physical work. Stunting is a problem for the Indonesian people to produce a generation that has global competitiveness. In general, this study aims to determine the effect of food consumption on the adequacy and balance of nutrition between stunted and normal children in 5 provinces in Indonesia. Specifically, this study aims to (1) lassify toddlers based on height according to age in the stunting and normal categories, (2) get a profile of stunting and normal toddler food consumption, (3) analyze data on nutrient intake and food contribution in the stunting group and normal, (4) analyze data on the adequacy and balance of nutrition from food intake in stunting and normal children under five in 5 provinces in Indonesia. This study used secondary data of food consumption data from SKMI 2014 and anthropometric data from Riskesdas 2013 of West Java, Central Java, East Java, West Nusa Tenggara and East Nusa Tenggara provinces. There were 2,039 samples from 5 provinces, 38.4% of them were stunting toddlers. Food consumption of toddlers with normal height was higher than stunting toddlers for eggs and egg products and lower for sugars. Intake of calcium and vitamin A in normal toddlers was significantly higher than stunting toddlers and lower for vitamin C. Both stunting and normal children groups showed deficiency, sufficiency and excess in nutrient intake. Imbalance nutrient intake for both stunting and normal children reached 100%.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"191 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132226753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Pengujian Kapasitas Antioksidan Wedang Tahu dalam Rangka Meningkatkan Mutu Fungsionalnya 测试豆腐坊的抗氧化能力以提高其功能质量

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-04-30 DOI: 10.29244/JMPI.2020.7.1.46

Nurheni Sri Palupi, R. Widyanto

{"title":"Pengujian Kapasitas Antioksidan Wedang Tahu dalam Rangka Meningkatkan Mutu Fungsionalnya","authors":"Nurheni Sri Palupi, R. Widyanto","doi":"10.29244/JMPI.2020.7.1.46","DOIUrl":"https://doi.org/10.29244/JMPI.2020.7.1.46","url":null,"abstract":"Efforts to prevent and overcome various degenerative diseases can be realized by developing functional foods that are known as natural or processed foods containing bioactive components that have the potential to improve health status. One of whole foods that has potency to be developed as functional food is soft tofu dessert. Soft tofu dessert has two main components which are soft tofu and ginger drink. However, there is lack of references providing the evidence of the characteristics and health benefit or soft tofu dessert. This study provide data to support the development of soft tofu dessert as a whole food that has optimum characteristic and contains benefit for health as well. The research objectives were to test radical scavenging capacity of soft tofu dessert and its component by implementing DPPH method. Antioxidant capacity of the samples was observed by using DPPH method (517 nm). Ranges of concentration were observed to determine IC50 of each sample. IC50 value presents the inhibition of 50% DPPH radical by samples. The values of IC50 for ginger water extract, ginger drink, soft tofu, and soft tofu dessert were 1592.40±22.30 ppm, 2764.26±90.29 ppm, 24657.50±2483.11 ppm, and 3356.04±415.54 ppm respectively. This result showed the best radical scavenging capacity was ginger water extract > ginger drink > soft tofu dessert, and > soft tofu. Soft tofu dessert performed better scavenging capacity than soft tofu itself, but still performed the lower capacity compared to ginger water extract and ginger drink.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"8 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141209203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang 木薯淀粉的物理特性，由磷酸和磷酸混合而成

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-04-30 DOI: 10.29244/MPI.2020.7.1.30

D. Faridah, Ali Thonthowi

{"title":"Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang","authors":"D. Faridah, Ali Thonthowi","doi":"10.29244/MPI.2020.7.1.30","DOIUrl":"https://doi.org/10.29244/MPI.2020.7.1.30","url":null,"abstract":"Native tapioca starch has limited application in food industry due to its physicochemical characteristics that are not suitable for processing conditions, such as unstable at high temperature heating, acidic conditions, stirring, and undergoing syneresis. This deficiency can be overcome by applying a dual modification involving hydroxypropylation and cross-linking with phosphates. In this study, modification was carried out by hydroxypropylation using propylene oxide (8, 10, and 12%), followed by cross-linking with a combination of sodium tripolyphosphate (STPP) and sodium phosphate (STMP) with a ratio of 2%: 5%. The modified tapioca starch had water content of 7.82-8.19% with a pH value of 7.04-7.26, and phosphorus resiude of <0.4%. There were no change in starch granules and type of cristallline (A-tyype) of starch modifications. The dual modified starch with the addition of 10% propylene oxide concentration with a mixture of STMP : STTP ratio (2%:5% was selected to have acceptable physicochemical properties. It showed lowered pasting temperature, minimum break down viscosity, increased peak and setback viscosity compared to that of native starch. The modified tapioca starch also showed more heat stable and stirring resistant than that of native tapioca starch.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125840450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Peningkatan Skala Produksi Mikroenkapsulat Minyak Sawit Merah dengan Pengering Semprot 用喷雾剂喷洒，使红棕榈油微浸的产量增加

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.9

Dede R. Adawiyah, Leonardus B. Raditya Prabowo, Purwiyatno Hariyadi

{"title":"Peningkatan Skala Produksi Mikroenkapsulat Minyak Sawit Merah dengan Pengering Semprot","authors":"Dede R. Adawiyah, Leonardus B. Raditya Prabowo, Purwiyatno Hariyadi","doi":"10.29244/JMPI.2019.6.9","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.9","url":null,"abstract":"Red palm oil (RPO) contains high carotene which can be used as coloring agent and source of provitamin A. Drying technology by means of spray dryer is used in order to concomitantly reduce moisture content of RPO microencapsulates and maintain its carotene content. The objective of this research was to study the scale-up process of the RPO microencapsulate production from laboratory scale (8.3 mL/min) to pilot plant scale (300 mL/min). At laboratory scale, using Buchi 190 spray dryer, the optimum formulation of (Maltodextrin:Gum Arabic) : RPO was (35:15) : 40 or 0.8 parts of RPO compared to one part of microencapsulate coating. At pilot-scale (i.e., 300 mL/minute), the optimum formulation from lab-scale could not be considered as the optimum one based on carotene content as main parameter. At constant parameter inlet temperature of 215oC, outlet temperature of 110oC, pump pressure of 4.5 bar, cyclon speed of 2500 m3/hour, and flow rate of 300 mL/minute, the best microencapsulates could be produced at ratios of coating agent and RPO ranging from 1:0.3-1:0.6. At pilot scale, flow rate and droplet size were the most important factors in order to produce the dry microencapsulates.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128608873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk 等待时间和工艺温度对商品灭菌风味液态奶质量的影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.17

Nur Fitriana Dewi, E. Purnomo, P. Hariyadi

{"title":"Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk","authors":"Nur Fitriana Dewi, E. Purnomo, P. Hariyadi","doi":"10.29244/JMPI.2019.6.17","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.17","url":null,"abstract":"In Indonesia, commercially sterilized flavored liquid milk is regulated requiring minimum F0-value of 3.0 minutes. Due to batch thermal processing operation, a waiting time, period for product holding before sterilization process at room temperature, is necessary. Waiting time is identified as a critical factor due to potential increase in initial microbial load. Consequently, increase of waiting time might be associated with the need of higher F0-value. The objective of this study was to evaluate the effect of waiting time (0, 1, 2, 3, 4, 5, and 6 hours) and process temperatures (121.9, 122.6, and 123.9˚C) for fixed processing time (10 minutes) on the selected quality parameters of commercially sterilized flavored liquid milk. Our result showed no significant increase on the number of microbes, pH, and viscosity of the milk after waiting time up to 6 hours. After sterilization, all products tested with waiting time up to 6 hours and processing temperature at 121.9˚C (F0–value of 11.00-13.54 minutes), 122.6˚C (F0–value of 15.49-17.01 minutes), 123.9˚C (F0–value of 20.53-21.46 minutes) were organoleptically acceptable. However, decrease of vitamin B1 (6-7, 9.6-10.4, 22-23%), vitamin C (45-50, 100, and 100%) were observed at processing temperature of 121.9, 122.6, and 123.9˚C, respectively. These findings shows that the use of processing temperature of 121.9˚C (F0-value of 11.00-13.54 minutes) is consider to be the best alternative to produce commercially sterilized flavored liquid milk having waiting time up to 6 hours.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"300 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133645267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Profil Komposisi BTP Campuran, Pelabelan, dan Penggunaannya pada Industri Rumah Tangga Pangan (IRTP) di DKI Jakarta BTP混合成分、标签和用于雅加达DKI的食品工业(IRTP)的配置文件

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.38

Dewi Monita Sari, N. Andarwulan, D. Fardiaz

{"title":"Profil Komposisi BTP Campuran, Pelabelan, dan Penggunaannya pada Industri Rumah Tangga Pangan (IRTP) di DKI Jakarta","authors":"Dewi Monita Sari, N. Andarwulan, D. Fardiaz","doi":"10.29244/JMPI.2019.6.38","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.38","url":null,"abstract":"Mixed food additives had been registered at BPOM since 2012. However regulation concerning mixed food additives was issued in 2016 and applied in 2017. The compliance assessment regarding registered mixed food additives has not been conducted so far. This research was aimed to identify composition and the use of mixed food additives as declared on label, evaluate its compliance with regulation and its use by home food industries in Jakarta. The secondary data regarding the composition of mixed food additives were obtained from BPOM, while the primary data regarding the decralation of mixed food additives were obtained from the market in DKI Jakarta. The results showed that 78% (494/632) registered mixed food additives were flavoring and colouring mixed food additive. The composition of mixed food additives divided into 3 part, namely the primary food additive which has a technological function in the final food product, the secondary food additive which has a technological function on mixed food additives and other ingredients that determine mixed food additives form (liquid, solid, powder, and paste/semisolid). The level of label sample complied with the regulation were 57% (49/86). Regarding to survey result on 18 home food industry, 7 were founded to use 16 kinds of mixed food additives. The application of 4 among these 16 kinds of mixed food additives were exceeded based on maximum limit of the regulation that had been stated by BPOM.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127848646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil 均质化和它与商业绝育牛奶脂颗粒大小的相关性

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.24

A. B. Sitanggang, Azizah Luthfiyah Assa’adiyah, Dahrul Syah

{"title":"Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil","authors":"A. B. Sitanggang, Azizah Luthfiyah Assa’adiyah, Dahrul Syah","doi":"10.29244/JMPI.2019.6.24","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.24","url":null,"abstract":"Homogenization is one of the key processes in the production of UHT milk. This process is designed to reduce the size of fat globule, thus decreases the possibility of milk fat separation during storage. To ease the monitoring of successful homogenization process, homogenization degree (homodegree, oH) is commonly used instead of direct measurement of fat globule size using particle size analyser (PSA). This study was aimed to investigate the correlation between the resulted homodegree and the results of particle size analysis using PSA. There were two UHT milk variants used, A and B. Within this study, UHT milk fat globule of variant A dan B had mean diameter of 0.314 ± 0.020 μm and 0.228±0.005 μm, respectively. By this, a higher value of oH was resulted from UHT milk variant A. The homodegree was sensitive respective to the change of particle size of UHT milk for each variant. Additionally, homodegree was found to have a poor correlation, i.e., based on coefficient of determination (R2) especially for smaller size of fat globules (d10). However, this correlation was evaluated to increase for larger fat globules (d50, d90). Homodegree was also found to have poor correlation either with pressure or inlet temperature applied in homogenization. Despite some miscorrelation found between the homodegree and pressure or temperature of homogenization, measuring homodegree below 13.5 was still found sufficient to indicate successful homogenization in which UHT milk fat globule size was below 0.4 μm. Keywords: fat globule, homodegree, homogenization, particle size analysis, UHT milk","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116936080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Evaluasi Penerapan Sistem Mutu Safe Quality Food: Lesson Learned di Industri Pangan PT XYZ

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.30

S. Nurjanah, M. F. Setiawan

{"title":"Evaluasi Penerapan Sistem Mutu Safe Quality Food: Lesson Learned di Industri Pangan PT XYZ","authors":"S. Nurjanah, M. F. Setiawan","doi":"10.29244/JMPI.2019.6.30","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.30","url":null,"abstract":"Safe Quality Food (SQF) is food safety and quality management system that apllied food safety principles (US National Advisory Committee on Microbiological Criteria for Food) combined with HACCP system (Codex). SQF standards contains of Module 2 and another modules that suitable for specific porpuses industry. The objectives of this research were to calculate the fulfillment 9 clauses of SQF Module 2 requirements and its corrective actions to increase the effectiveness of SQF implementation. PT XYZ has been certified SQF management system level 3 for Module 2 and evaluated implementation of this system regularly. This research was conducted in steps: assessment of implementation SQF 7.2 (Module 2), analysis of gap using GAP Analysis Tool, and evaluation of corrective actions for continuous improvement process. Quantitative data showed that PT XYZ complied 100% for 6 out of 9 clauses of SQF 7.2 Module, and 3 others clauses have implemented 93% (clause of document control and record), 99% (clause of attaining food safety and quality), and 94% (clause of training). Corrective action have decided and implemented effectively. Corrective action were making distribution document's SOP, matrix of hazard significance determination refers to Codex, implementing pre and post-test for evaluating staff's competencies, and integrated audit system between SQF and ISO 9001:2015 using iAuditor application.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128450720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0