한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제9권3호
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- Pages.303-310
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
단체급식소에서 제공되는 국류의 적정온도에 관한 연구
A Study on Desirable Serving Temperatures of Soups for Foodservice Establishment
- Lim, Yaung-Iee (Department of Food and Nutrition, College of Home Economics, Sungshin Women's University) ;
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Kim, Heh-Young
(Department of Food and Nutrition, College of Home Economics, Sungshin Women's University)
- 발행 : 1994.09.30
초록
This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at
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