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KMID : 1011620020180010020
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Korean Journal of Food and Cookey Science
2002 Volume.18 No. 1 p.20 ~ p.29
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A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Fish Dishes for Cook/Chill System for Kindergarten Foodservice Operations (Focused on Broiled Mackerel, Flounder Stew and Squid Bulgogi)
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Kang Hyun-Joo
Kim Eun-Hee
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