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)
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)
Min Soo Heu(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University/Department of Food Science and Nutrition, Gyeongsang National University)
Jung Suck Lee(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Young-Joo Park(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
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)

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