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바나나를 첨가하여 제조한 쇠고기 햄버거 패티의 품질특성
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논문 기본 정보

Type
Proceeding
Author
김혜영 (우송대학교)
Journal
The East Asian Society Of Dietary Life 동아시아식생활학회 학술발표대회논문집 東아시아食生活學會 2017년도 제53차 추계학술대회 및 정기총회[초록집]
Published
2017.10
Pages
215 - 215 (1page)

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cover
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Topic
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Method
🏆
Result
바나나를 첨가하여 제조한 쇠고기 햄버거 패티의 품질특성
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Research history (4)

2018

Effect of Duduk (Codonopsis Lanceolatae Radix) on the Quality of Beef Hamburger Patties
Hyeyoung Kim The Korean Journal of Community Living Science 2018.11 Academic journal

2017

바나나를 첨가하여 제조한 쇠고기 햄버거 패티의 품질특성
김혜영 동아시아식생활학회 학술발표대회논문집 2017.10 Proceeding
더덕을 첨가하여 제조한 쇠고기 햄버거 패티의 품질특성
김혜영 동아시아식생활학회 학술발표대회논문집 2017.10 Proceeding
깻잎을 첨가하여 제조한 쇠고기 햄버거 패티의 품질특성
김혜영 동아시아식생활학회 학술발표대회논문집 2017.10 Proceeding
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UCI(KEPA) : I410-ECN-0101-2018-594-001471607