Culinary science and hospitality research (한국조리학회지)
- Volume 5 Issue 2
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- Pages.193-210
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- 1999
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Studies on Three Different Cooking Method Changdes in Physico - Chemical of Beef Tenderloin Steak
조리 방법에 따른 쇠고기 안심 Steak의 이화학적 변화
Abstract
This article try to show the results from three cooking methods of a steak in 150 g by way of roasting cooking, braising cooking, microwave cooking. I observed the cooking time, standing time and post processing temperature rice of three steaks coming to 70
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