Optimization of the Processing of Seasoning Sauce for Seasoned Broughton's Ribbed Ark Scapharca broughtonii Products Using Response Surface Methodology |
Kang, Sang In
(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Sohn, Suk Kyung (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Choi, Kwan Su (Yeosu Saegomak Inc.) Kim, Kang-Ho (Yeosu Saegomak Inc.) Kim, Youn Sik (Yeosu Saegomak Inc.) Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) |
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