Optimization of Hot-Water Extraction Conditions for Cod By-product by Taguchi Method Analysis

Lee, Myung-Sang; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2004.8.4.255

Food Eng. Prog. 2004; 8(4):255-263

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.4.255

Article

다구찌 분석법을 이용한 대구부산물 열수 추출조건의 최적화

이명상¹, 류기형²^,^*

Optimization of Hot-Water Extraction Conditions for Cod By-product by Taguchi Method Analysis

Myung-Sang Lee¹, Gi-Hyung Ryu²^,^*

Author Information & Copyright ▼

¹(주) 정풍

²공주대학교 식품공학과

¹Jeong Poong Co. Ltd

²Department of Food Science and Technology, Kongju National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-702, Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongju.ac.kr

ⓒ Copyright 2004 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: Nov 30, 2004