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.2012.18.2.011011011
Subject(s) - quality (philosophy) , extraction (chemistry) , environmental science , stock (firearms) , pulp and paper industry , high pressure , food science , business , process engineering , waste management , materials science , chemistry , chromatography , metallurgy , engineering , philosophy , epistemology , engineering physics
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