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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.31 no.2, 2002년, pp.230 - 235
박금순 (대구가톨릭대학교 가정관리학과) , 이선주 (대구가톨릭대학교 가정관리학과) , 정외숙 (대구산업정보대학 조리과)
The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness Gf beef jerky added honey was ...
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