해외 기술 - 외식 및 급식 분야의 조리기법, Sous vide cooking

홍상필

식품기술

2009 .01

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

Tangwatcha ,  in ,  Pussadee 외 7명

Food science of animal resources

2019 .01

Sous Vide 가공 시금치의 품질에 미치는 포장단위 및 살균온도의 영향

장재덕 ,  김기태 ,  이동선

Food Science and Preservation

2004 .06

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Hong ,  Go-Eun ,  Kim 외 5명

한국축산식품학회지

2015 .01

LOHAS 시대의 식품산업 패러다임 변화

조승목 ,  한규재 ,  정철균 외 3명

식품과학과 산업

2009 .06

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ismail ,  Isham ,  i 외 4명

Food science of animal resources

2019 .01

Effects of Cooking Temperature and Time on Textural Properties and Protein Denaturation of Sous-vide Treated Beef

Eun-Jung Lee ,  Su-In Hwang ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2017 .10

Interior Landscape Design Process - Concept of LOHAS

Soo Yeon Kim

한국원예학회 기타 간행물

2008 .12

The Effect of Nisin on the Storage of sous Vide Processed Korean Seasoned Beef

Lee ,  Seung-Eun ,  Kim 외 9명

한국축산식품학회 학술발표초록집

2004 .01

산업정보 1 - LOHAS시대의 식품산업 패러다임 변화

김동수 ,  조승목

식품공업

2010 .01

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji ,  Da-Som ,  Kim 외 11명

Food science of animal resources

2019 .01

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

Jeong ,  Kiyoung ,  O 외 5명

한국축산식품학회지

2018 .01

[S3-1] Paradigms Shift in Food Industry in the LOHAS Era

Dong-Soo Kim ,  Sueng-Mock Cho

한국식품영양과학회 학술대회발표집

2008 .10

Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method

Ki Youeng Joung ,  Hyeonbin O ,  So Yeon Shin 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

환경 운동은 이제 로하스(LOHAS)로

김규응

공원문화

2007 .01

Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup

Gi-Tae Kim ,  Hyun-Dong Paik ,  Dong Sun Lee

Food Science and Biotechnology

2003 .06

Sous-vide가열과 열탕가열 조건에 따른 콩나물 머리와 줄기의 조직감 변화에 관한 연구

이윤주 ,  정화빈 ,  윤원병

Journal of applied biological chemistry

2018 .01

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

Hwang ,  Su-In ,  Lee 외 3명

Food science of animal resources

2019 .01

Cook - Chill 및 Sous - vide 콩나물제품의 비타민 보존 및 기호도 평가

류은순 ,  이동선

한국식품영양과학회지

2004 .04