Applying deep fryer and spinner experiments for optimization multiresponse water content and fat content of oyster mushroom chips using Taguchi and PCR-TOPSIS methods
link : http://ieeexplore.ieee.org/document/7910439/
Applying Hazard Analysis Critical Control Point (HACCP) for production process of oyster mushroom chips in small and medium enterprise (SME)
link : http://ieeexplore.ieee.org/document/7910441/