Author:
Cho S.M.,Gu Y.S.,Kim S.B.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference20 articles.
1. On the experimental attainment of optimum conditions;Box;Journal of the Royal Statistical Society (Series B),1951
2. Cho, S. M., Kwak, K. S., Park, D. C., Gu, Y. S., Ji, C. I., Jang, D. H., Lee, Y. B., & Kim, S. B. (2004). Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18 (4), 573–579.
3. Physicochemical and sensory characteristics of fish gelatin;Choi;Journal of Food Science,2000
4. Optimization and control using response surface methods;Edwards;Computers and Chemical Engineering,1997
5. Rheological characterisation of gelatins from mammalian and marine sources;Gilsenan;Food Hydrocolloids,2000
Cited by
195 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献