Optimization of Processing Technology of Instant Sea Cucumber with Fuzzy Mathematic Comprehensive Evaluation by Response Surface Methodology and Exploration on Nutritional Value of Instant Sea Cucumber
- Resource Type
- Journal
- Source
FOOD SCIENCE AND TECHNOLOGY RESEARCH ; SEP 2016, 22 5, p583-p593, 11p.- Subject
- Language
- English
- ISSN
- 13446606