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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(1):47-53

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.47

Article

식품의 혼합 제품에서의 상호 interaction 효과와 최적화에 관한 연구

윤원병1, 김병용2,*, 신동훈3
Study Upon the Optimization and Interaction Effects for the Food Mixture Product
Won-Byung Yoon1, Byung-Yong Kim2,*, Dong-Hoon Shin3
1위스콘신 대학
2경희대학교
3고려대학교 생명공학부
1University of Wisconsin
2Kyung-Hee University
3Korea University
*Corresponding author: Byung-Yong Kim, Department of Food Science and Technology, Yongin-kun, Kyunggi-do 449-701, Korea

ⓒ Copyright 1997 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: Apr 30, 1997