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KMID : 1011619970130050592
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 5 p.592 ~ p.601
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The Development of HACCP-Based Standardized Recipe and the Quality Assessment of Cook/Chilled Soy Sauce Glazed Mackerel
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Kwak Tong-Kyung
Lee Kyung-Eun
Park Hae-Won
Ryu Kyung
Hong Wan-Soo
Choi Eun-Jung
Chang Hye-Ja
Kim Sung-Hee
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Abstract
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KEYWORD
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