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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.21 no.1, 2006년, pp.76 - 80
최수근 (영남대학교 식품외식학부 외식산업학) , 김동석 (영남대학교 식품외식학부 외식산업학) , 이연정 (경주대학교 관광학부 외식조리학)
This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sa...
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