Optimizing the Drying Conditions of Surimi Snacks Using a Response Surface Methodology
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Kim, Seonghui
(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Chae, Jiyeon (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Choi, Gibeom (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Jongmin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Lee, Jiho (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Young-Mog (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Lee, Jung-Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) |
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