A Study on Changes in the Cooking Process of Juk in Cook Books Written during Last 100 Years - koreascholar

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A Study on Changes in the Cooking Process of Juk in Cook Books Written during Last 100 Years

Mi Sook Cho, Kyung Ran Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376818

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한국식품영양학회 학술대회논문집

2011년 한국식품영양학회 동계학술대회 (2011.12)
p.168

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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