Open AccessA Study on the Optimization of Teriyaki Sauce by RSM(Response Surface Methodology)
Author(s) -
Kim Hyun Ah,
송청락,
jung hyeon a
Publication year - 2011
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2011.17.5.015
Subject(s) - response surface methodology , computer science , process engineering , biochemical engineering , engineering , machine learning