Cooking condition optimization􀀅for bone-softening in􀀅mackerel using response surface

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

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저자

Jang Woo Cha(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Su Gwang Lee(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Jin Suck Yang(Bukyung Fisheries Corporation)
Tae-Gee Lee(Department of Hotel Cuisine & Baking, Jeonnam Provincial College)
Sang In Kang(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Young-Joo Park(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Jung Suck Lee(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Min Soo Heu(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University/Department of Food Science and Nutrition, Gyeongsang National University)
Jin-Soo Kim(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)

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