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

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Si Yeon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Hyeonbin O(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Phyrim Lee(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Young-Soon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University, Dept. of Food & Nutrition, Korea University)

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