:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils

So Young Jang^*, Mi Jung Park, Sook Young Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.525-532

DOI:https://doi.org/10.7318/KJFC/2013.28.5.525
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Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

Nami Joo^*, Eun A Yun, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.204-211

DOI:https://doi.org/10.7318/KJFC/2013.28.2.204
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