Optimization of processing parameters for improving the crispiness of the dried Alaska pollock (Therage chalcogramma) roe using response surface methodology - koreascholar

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Optimization of processing parameters for improving the crispiness of the dried Alaska pollock (Therage chalcogramma) roe using response surface methodology

Minseok Yoon, Ji-Young Hwang, Hyo-Pin Jeong, Suengmok Cho

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/374767

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한국수산해양기술학회 학술발표대회

2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.282

한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Minseok Yoon(Research Division of Food Functionality, Korea Food Research Institute)
Ji-Young Hwang(Research and Development Institute, Deok-Hwa Food)
Hyo-Pin Jeong(Research and Development Institute, Deok-Hwa Food)
Suengmok Cho(Department of Food Science and Technology, Pukyong National University)

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