IoT Based Less-Contact System on Sauce Production for Small Enterprises
The Covid-19 pandemic has plunged small enterprises, especially those engaged in the food sector, into a slump. the main reason is that the production process is very traditional, thus allowing a lot of contact between the chef and the ingredients. To reduce the risk of Covid 19, this research made...
Enregistré dans:
| Auteurs principaux: | , , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Tamkang University Press
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/28d88089e0fb4a2abab1b8079b951614 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|