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.2014.20.1.006006006
Subject(s) - yolk , egg white , egg albumen , quality (philosophy) , biology , food science , physics , quantum mechanics