Processing Optimization of Kwamegi Using Response Surface Methodology for Reduction of Fishy Smell.

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

저자

Sung-rae Cho(Department of Food Science and Technology, Pukyong National University)
Dong-lee Hong(Department of Food Science and Technology, Pukyong National University)
So- hee choi(Department of Food Science and Technology, Pukyong National University)
Jeong-wan Yu(Department of Food Science and Technology, Pukyong National University)
Yang-Bong Lee(Department of Food Science and Technology, Pukyong National University)

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