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KMID : 1011620000160060584
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 6 p.584 ~ p.592
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A Study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Soups for Steam Convection Oven and Cook/Chill System for Kindergarten Foodservice Operations - For the Focus on Miyuck-gook, Soup of beef and radish and Chige of beef and soybean paste -
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Kang Hyun-Joo
Kim Eun-Hee
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Abstract
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