한국조리학회지 (Culinary science and hospitality research)
- 제16권1호
- /
- Pages.1-12
- /
- 2010
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
사자발 쑥의 전처리 방법 및 첨가량을 달리한 브라운 소스의 품질 특성
Quality Characteristics of Brown Sauce with Different Amounts and Preparation Methods of Artemisia princeps
- Kim, Sung-Guk (Dept. of Culinary, Hotel Silla Seoul) ;
- Kim, Choong-Ho (Division of Food, Beverage & Culinary Art, Yeungnam College of Science & Technology)
- 발행 : 2010.01.30
초록
본 연구는 약리 및 기능성 작용을 지닌 쑥을 덖음 80, 110,
This study analyzed the physical quality and sensory characteristics of Artemisia by experimenting the medicinal effect and functionality of Artemisia in roasting condition of temperature on 80, 110, and