Open AccessQuality Characteristics of Lamb Stock According to Salt Contents - Using a High Pressure Extraction Cooking Method -
Author(s) -
HONG WOO PYO,
김동석,
Choi Soo Keun
Publication year - 2012
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2012.18.2.011
Subject(s) - extraction (chemistry) , quality (philosophy) , pulp and paper industry , environmental science , stock (firearms) , business , chromatography , food science , materials science , chemistry , metallurgy , engineering , philosophy , epistemology
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