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,*
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
