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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.6, 2005년, pp.850 - 856
이경은 (서울여자대학교 식품과학부) , 류은순 (부경대학교 식품생명공학부) , 정동관 (고신대학교 식품영양학과)
The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. T...
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