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차이브를 첨가한 홈 메이드 파스타 제조의 최적화
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고영주;
주나미
Article
Issue Date
2004
Citation
한국식품조리과학회지, v.20, no.3, pp 227 - 234
Publisher
한국식품조리과학회
반응표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화
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김옥선;
주나미
Article
Issue Date
2004
Citation
한국식품조리과학회지, v.20, no.2, pp 158 - 163
Publisher
한국식품조리과학회
반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화
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허혜연;
주나미
; 한영실
Article
Issue Date
2004
Citation
한국식품조리과학회지, v.20, no.1, pp 112 - 118
Publisher
한국식품조리과학회
1
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Author
Joo, Na Mi
3
Han, Young Sil
1
고영주
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김옥선
1
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1
Subject
green tea jelly
1
home made pasta with chive
1
mushroom (Agaricus bisporus)
1
organoleptic properties
1
pickle
1
sensory evaluation
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KOR
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