Application of response surface method on optimization of marlin surimi-based product
碩士 === 國立屏東科技大學 === 食品科學系 === 92 === The purposes of this study were aimed in two objectives. The first objective involved in searching the optimum recipes of fresh and frozen marlin kamaboko sensory evaluation by response surface methodology, (RSM). The other was proposed to analyze sensory evaluat...
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| Format: | Others |
| Language: | zh-TW |
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2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/10409977444194551797 |