1 |
정청송, 1983. 서양 조리학(하). 기전연구사. 서울. pp. 423 -442
|
2 |
Eugen Pauli. 'Classical Cookery', 2nd ed. Van Nostrand Reihold, p.290, 1985
|
3 |
Kim SK, Lee SJ, 1999. Optimization of Cooking Conditions of Brown Sauce by Sensory Evaluation and Response Surface Method, J. Korean Soc. Agric. Chem. Biotechnol. Vol.42(1):58-62
|
4 |
Lee KI, Lee KH, Lee YS, Shin MJ. 2002. Changes in Quality Characteristics of Different Combination of Brown Sauce during Storage. Korea Journal of Culinary Research, 18(6):. pp.142-147
|
5 |
최흥식, 여경목, 2003 식품품질관리학. 신광출판사. 서울. pp. 118-144
|
6 |
Oh HS, Park UB. 2003. Studies on the Making of Teriyaki Sauce using Korean Soy Sauce. Korea Journal of Culinary Research,1229-5582, 9(3) pp.102-113
|
7 |
Kim YS, Jang MS. 1997. Physicochemical and Sensory Characteristics of Brown Stock made with Pord Bone. Korea Journal of Culinary Research, 15(3): pp.210-215
|
8 |
최수근, 최희선. 2002. '요리와 소스', 형설출판사, 서울, p.10
|
9 |
Choi SK,. Choi HS, Lee JS, Kim SH. 2001. The Quality Characteristics of Brown Stock Prepared by Different Methods. Korea Journal of Culinary Research, 7(3):45 - 56
|
10 |
김광옥, 이영춘. 식품의 관능검사. 학연사. 서울. 1991. pp. 11 8-144
|