Open AccessEnergy pattern and conservations of condiment produced from soybean (Glycine max)
Author(s) -
Ismaila B. Anjorin,
Rahman Akinoso,
Mayowa Saheed Sanusi
Publication year - 2018
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v7i1.477
Subject(s) - energy conservation , energy (signal processing) , electric potential energy , energy accounting , thermal energy , conservation of energy , scope (computer science) , environmental science , efficient energy use , forms of energy , energy intensity , agricultural engineering , mathematics , engineering , computer science , statistics , physics , thermodynamics , electrical engineering , programming language
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