Open AccessThe Quality Characteristics of Steamed Egg According to the Ratio of Egg Yolk and Egg White
Author(s) -
송민경,
Hye Hyun Yoon,
Dae-Hyeon Kim
Publication year - 2014
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2014.20.1.006
Subject(s) - yolk , egg white , quality (philosophy) , white (mutation) , bird egg , food science , biology , zoology , biochemistry , philosophy , epistemology , gene
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