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NTIS 바로가기Journal of food science and nutrition, v.2 no.4, 1997년, pp.321 - 327
Lee, Keun-Tai (Department of Food Science and Technology, Pukyong National University) , Park, Seong-Min (Department of Food Science and Technology, Pukyong National University) , Lee, Sang-Ho (Department of Food Science and Technology, Pukyong National University) , Ryu, Hong-Soo (Department of Food and Life Science, Pukyong National University) , Yoon, Ho-Dong (National Fisheries Research and Development)
High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T)...
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