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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.19 no.6, 2009년, pp.958 - 966
성기협 (대림대학 호텔관광외식계열) , 이종호 (경성대학교 외식산업경영)
In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual qu...
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2) Values are meartfcS.D
.2) NS Means no significant differences p<0.05
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