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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.2, 2003년, pp.241 - 253
김혜영 (성신여자대학교 식품영양학과) , 류시현 (성신여자대학교 식품영양학과)
Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25
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