搜索结果: 1-9 共查到“工学 COUNTS”相关记录9条 . 查询时间(0.015 秒)
HOW MANY HIPPOS (HOMHIP):ALGORITHM FOR AUTOMATIC COUNTS OF ANIMALS WITH INFRA-RED THERMAL IMAGERY FROM UAV
Hippos UAV Infra-red Thermal-imagery Automatic count Algorithm QGIS
2015/9/21
The common hippopotamus (Hippopotamus amphibius L.) is part of the animal species endangered because of multiple human pressures. Monitoring of species for conservation is then essential, and the deve...
We have examined 35 samples of fine cottage cheese, 14 samples of whole winter “bryndza”, 29 samples of Ondava cheese, 18 samples of skim kephir milk, 18 samples of whole acidophilous milk, 5 samples ...
Correlations between total cell concentration, total adenosine tri-phosphate concentration and heterotrophic plate counts during microbial monitoring of drinking water
Correlations total cell concentration
2010/9/26
The general microbial quality of drinking water is normally monitored by heterotrophic plate counts (HPC). This method has been used for more than 100 years and is recommended in drinking water guidel...
Observation of Correlation between Water Quality and Pulse Counts by Snapping Shrimps for Shallow Sea Environmental Monitoring
Water Quality Pulse Counts Snapping Shrimps Shallow Sea Environmental Monitoring
2009/8/19
Snapping shrimps, which make peculiar pulse sounds, are found everywhere in the world. This research examined the validity of pulse counts of snapping shrimps as an indication of sea environmental con...
Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk
milk ohmic heating microbial counts
2009/5/8
The aim of this study was to compare the inactivation effects of ohmic heating (internal heating by electric current) and conventional heating (external heating by hot water) on viable aerobes and Str...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Bacterial Counts Sensory Evaluation
2008/11/27
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Correlations between total cell concentration, total adenosine tri-phosphate concentration and heterotrophic plate counts during microbial monitoring of drinking water
total cell concentration total adenosine tri-phosphate concentration heterotrophic plate counts drinking water
2010/9/20
The general microbial quality of drinking water is normally monitored by heterotrophic plate counts (HPC). This method has been used for more than 100 years and is recommended in drinking water guidel...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...