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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.4 = no.88, 2005년, pp.406 - 415
한경수 (경기대학교 관광학부 외식조리) , 이은정 (경기대학교 관광학부 외식조리) , 홍상필 (한국식품연구원)
To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and ...
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