한국식품조리과학회지 (Korean journal of food and cookery science)
- 제13권4호
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- Pages.410-416
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- 1997
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
병원급식에서 냉장저장급식제도를 위해 조리된 완자전의 냉장저장 중 관능적, 물성적 특성의 변화
Changes in Sensory and Physical Characteristics of Wanjajeon during Chill Storage for Hospital Cook/chill Foodservice System
초록
Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2