연구동향 분석

바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구

최수근 김동석 이연정 2006년

논문상세정보
인용/피인용
' 바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
154 2

0.6%

' 바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구' 의 참고문헌

  • 허브를 이용한 건강과 미용
    조태동 [2000]
  • 소스의 이론과 실제
    최수근 [1996]
  • The quality characteristics of brown stock prepared by different method
    ChoiSK [2001]
  • The proximate composition free sugars contents and sensory Characteristics of demi-glace sauce according to the varying quantity of omija added
    Kim HD 14 (6) 598 ~ 607 [2004]
  • The cooking manuals
  • The characteristics of brown stockprepared by high pressure cooking
    ChoiSK 11 (4) 281 ~ 288 [2001]
  • Sensory and mechanical characteristics of brown sauce by different ratio of ingredients
    Lee KH 18 (6) 637 ~ 643 [2002]
  • Screening of anticoagulant activities in extracts from edible Herbs
    Lee JI 29 (2) 335 ~ 341 [2000]
  • Puality in food service
    Thorner 157 ~ 159 [1983]
  • Physicochemical and sensory characteristics of brown sauce made with pork bone
    Kim SK 7 (1) 119 ~ 133 [2001]
  • Optimization of cooking conditions of brown sauce by sensory evaluation and response surface method
    Kim SK 42 (1) 58 ~ 62 [1999]
  • Optimization of cooking conditions of brown by sensory ecaluation and response surface method
    Kim SK 42 (1) 58 ~ 62 [1999]
  • Optimization of Homemade Pasta with Addition ofBasil using Response Surface Methodology
    Choi EY 20 (1) 61 ~ 67 [2005]
  • Official Methods of Analysis Assosiation of official analytical chemist
    [1990]
  • Comparison of volatile components in organs of organs of Ocimum basilicum L cultibated in Korea
    Ahn DJ 9 (2) 130 ~ 138 [2001]
  • Chemical Composition of Several Herb Plants
    Oh MH Oh MH.Whanf HJ 35 (1) 1 ~ 6 [2003]
  • Changes in quality characteristics of different combination of brown sauce during storage
    Lee KIl 18 (6) 698 ~ 704 [2002]
  • Analysis of volatile compounds in kimchi - flavored steak sauce
    Cho YB 34 (3) 351 ~ 355 [2002]
  • A study on thefreeamino acid and mineralsofchicken boneextractsby boiling time
    Park HK Park HO 11 (3) 244 ~ 248 [1995]
  • A study on sensory characteristics of herb onion kimchi differing in herb content
    Jung HO 8 (3) 259 ~ 265 [2002]