Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 5
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- Pages.503-508
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- 1990
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- 0367-6293(pISSN)
Lipid Degradation of Beef Stew with and without Vegetables
소고기 Stew에 야채첨가가 지방분해에 미치는 영향
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Han, Myung-J.
(Department of Food and Nutrition, Kyung-Hee University) ;
- Melton, Sharon L. (Food Technology and Science, University of Tennessee)
-
한명주
(경희대학교 식품영양학과) ;
- Published : 1990.10.01
Abstract
Stews were prepared by 2 processes and 4 treatments, and stored for 3 different storage periods. The two processes were beef cooked in a stew and stored in a polyethylene container at
소고기 Stew의 Process, treatment과 storage가 Stew의 지방분해에 미치는 영양을 조사했다. Process는 Stew을 조리한 후 Polyethylene 용기에서