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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.6, 2002년, pp.670 - 676
서지현 (충남대학교 식품영양학과) , 오상희 (충남대학교 식품영양학과) , 김미리 (충남대학교 식품영양학과)
Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nut...
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