한국관광식음료학회지:관광식음료경영연구 (Journal of Applied Tourism Food and Beverage Management and Research)
- 제15권1호
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- Pages.127-136
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- 2004
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- 1598-0871(pISSN)
쇠고기 안심스테이크의 가열 조리중 일반성분의 변화
Change in A Compoent Properties of Beef Tenderloin Steak by Oven Roasting
초록
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
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