Quality Assessment of Cook/chilled Soy Sauce Glazed Soybean Curd Packaged with Different Methods for the Development of Health-oriented Convenience Foods (한국형 건강편의식 개발을 위한 두부조림의 Cook/Chill 생산 및 포장방법에 따른 품질 평가)
-
- Korean journal of food and cookery science
- /
- v.16 no.2
- /
- pp.99-111
- /
- 2000