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    17 research outputs found

    The Quality Characteristics of Teriyaki Sauces according to the Boiling Time

    Author
    Publication venue
    Culinary Society of Korea
    Publication date
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    Quality Characteristics of Teriyaki sauce Added with Different Sweeteners

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
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    Quality Characteristics of Teriyaki sauce Added with Different Sweeteners

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    A Study on the Optimization of Teriyaki Sauce by RSM(Response Surface Methodology)

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    A Study on the Optimization of Teriyaki Sauce by RSM(Response Surface Methodology)

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    The Quality Characteristics of Par-Baked Morning Buns made with Cereals Powder

    Author
    Publication venue
    Culinary Society of Korea
    Publication date
    Field of study
    No full text
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    Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    The Effect of Heating time on the Quality of Short Necked Clam Stock

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    Quality Characteristics of Teriyaki Sauce added with Samultang

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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