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Optimization of process condition of boiled Korean native chicken by response surface methodology

机译：响应面方法煮韩国本土鸡工艺条件的优化

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Hyun-Joo Kim; Hye-Jeong Yun; Jun-Heon Lee; Kang-Nyeong Heo; Bo-Seok Kang; Cheor-Un Jo;
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年度 2012
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1. Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology [J] . Khare Anshul Kumar, Biswas Asim Kumar, Balasubramanium S., Journal of Food Science and Technology . 2015,第6期

机译：利用响应面法优化鸡肉水平的肉水平和加工条件
2. Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology [J] . Anonymous International News on Fats, Oils and Related Materials : INFORM . 2008,第7期

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4. Optimization of thermal processing condition for winter melon puree using response surface methodology [C] . Abdullah N., Samicho Z., Kamarudin W.S.S.W., 2012 IEEE Colloquium on Humanities, Science and Engineering Research . 2012

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5. Necessary conditions for optimization of multiple response functions and a new multiple response surface methodology. [D] . Osborne, Deborah Marie. 1997

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6. Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology [O] . Anshul Kumar Khare, Asim Kumar Biswas, S. Balasubramanium, 2015

机译：用响应面法优化鸡肉水平的肉水平和加工条件
7. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology [O] . Sunday Samuel Sobowale, Tajudeen Adeniyi Olayanju, Antoine Floribert Mulaba‐Bafubiandi 2019

机译：使用响应面方法从山羊肉加工香肠的深脂肪煎炸条件的过程优化和动力学

Optimization of process condition of boiled Korean native chicken by response surface methodology

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