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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/375235
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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)