A Study on Changes of the Cooking Process of Bibimbab in Cook Books Written around 100 Years from Late 19th Century - koreascholar

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A Study on Changes of the Cooking Process of Bibimbab in Cook Books Written around 100 Years from Late 19th Century

Mi Sook Cho, Kyung Ran Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376815

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한국식품영양학회 학술대회논문집

2011년 한국식품영양학회 동계학술대회 (2011.12)
p.165

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Mi Sook Cho(Dept. of Nutritional Science and Food Management, Ewha Womans University)
Kyung Ran Lee(Dept. of Culinary Art, Ansan University)

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