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    3 research outputs found

    Quality Characteristics of Bulgogi Gochujang Sauce Seasoned with Red Ginseng Tail Root Extract Powder

    Author
    Publication venue
    'Korea Food Service Association'
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    The Quality Characteristics of Dongpayuek Soy Sauce Prepared with Different Contents of Mulberry Fermented Liquor

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    Sensory Characteristics of Bulgogi Sauce and Bulgogi added with Licorice Extract

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