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    3 research outputs found

    The Characteristics of Sponge Cake added withMugort Powder

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    Publication venue
    'Culinary Society of Korea'
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    Sensory Test and Physiochemical Property of Marinade Mackerel with Herb Salt Solution

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    Effect of Storage Temperature, Time and Natural Additives on the Changes in Flavor of Lentinus edodes

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