Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)

The Korean Society of Fisheries and Ocean Technology (한국수산해양기술학회)
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Optimal Processing Condition of Seafood-like flavoring Sauce by RSM

  • Kim, Hun (Department of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Department of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Young-Mi (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • Published : 2003.05.01
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Abstract

As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)

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