Journal of Applied Tourism Food and Beverage Management and Research (한국관광식음료학회지:관광식음료경영연구)
- Volume 15 Issue 1
- /
- Pages.127-136
- /
- 2004
- /
- 1598-0871(pISSN)
Change in A Compoent Properties of Beef Tenderloin Steak by Oven Roasting
쇠고기 안심스테이크의 가열 조리중 일반성분의 변화
Abstract
This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and
Keywords