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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
  • Kyung Ran Lee(Dept. of Culinary Art, Ansan University)
  • Mi Sook Cho(Dept. of Nutritional Science and Food Management, Ewha Womans University)
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Mi Sook Cho, Kyung Ran Lee. (2011). A Study on Changes in the Cooking Process of Juk in Cook Books Written during Last 100 Years. 2011년 한국식품영양학회 동계학술대회, 168-168.

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