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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.1018 - 1024
윤계순 (우석대학교 식품과학대학 식품영양학과) , 이보순 (우석대학교 식품과학대학 외식산업조리학과) , 박기홍 (우석대학교 식품과학대학 외식산업조리학과)
The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bone...
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