Studies on the Rheological Models and Properties of Fish Protein Gel by Process Conditions

Kim, Byung-Yong; Kim, Myung-Hwan

doi:10.13050/foodengprog.1998.2.3.197

Food Eng. Prog. 1998; 2(3):197-203

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.197

Article

제조공쩔 변확메 외환 생션단뼈뀔 젤의 모뼈 혈쟁 및 풀웰현확왜l 판환 연구

김병용¹, 김명환²^,^*

Studies on the Rheological Models and Properties of Fish Protein Gel by Process Conditions

Byung-Yong Kim¹, Myung-Hwan Kim²^,^*

Author Information & Copyright ▼

¹경회대학교 식품가공학과

²단국대학교 식품공학과

¹Department of Food Science and Technology, Kyung Hee University

²Department of Food Engineering, Dankook University

^*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan, Chungnam 330714, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1998