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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(1):54-58

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.54

Article

압츨 성형 사료의 물리적 성질

조용진1,*, 황재관1, 황재관2, 김철진1, 김병기3
Physical Properties of Extruded Fish Feeds
Yong-Jin Cho1,*, Chong-Tai Kim1, Jae-Kwan Hwang2, Chul-Jin Kim1, Pyong-Kih Kim3
1한국식품개발연구원
2연세대학교 생물산업소재연구센터
3한국해양연구소
1Korea Food Research Institute
2Bio-products Research Center, Yonsei University
3Korea Ocean Research and Development Institute
*Corresponding author: Yong-Jin Cho, Senior Research Scientist, Korea Food Research Institute, P.O. Box 2, Pundang-ku, Songnam-si, 463-050, Republic of 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