Use of response surface methodology (RSM) to investigate the effect of carp (Cyprinus carpio) fillets cooked at different temperature and oil amount
Özlem Pelin CAN1* and Mehtap ERSAN2
1Department of Food Engineering, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey.
2Department of Chemical Engineering, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey
Email: [email protected], [email protected]