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Comparison of Dangyuja Jam Using between Sous-vide Method and Traditional Method

Si Yeon Kim, Hyeonbin O, Phyrim Lee, Young-Soon Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/375235
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한국식품영양학회 학술대회논문집
2018년 한국식품영양학회 동계학술대회 (2018.12)
p.149
한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Young-Soon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University, Dept. of Food & Nutrition, Korea University)
  • Phyrim Lee(Dept. of Integrated Biomedical and Life Sciences, Korea University)
  • Hyeonbin O(Dept. of Integrated Biomedical and Life Sciences, Korea University)
  • Si Yeon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University)
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양식 선택

Si Yeon Kim, Hyeonbin O, Phyrim Lee, Young-Soon Kim. (2018). Comparison of Dangyuja Jam Using between Sous-vide Method and Traditional Method. 2018년 한국식품영양학회 동계학술대회, 149-149.

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