A Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine

MLA

Kim hyun young, et al. “A Study on the Quality of Demi-Glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine.” FoodService Industry Journal, vol. 7, Mar. 2011, pp. 89–105. EBSCOhost, https://doi.org/10.22509/kfsa.2011.7.1.006.

APA

Kim hyun young, Choi Soo Keun, Soo-Jung Han, & Jong-Wook Lee. (2011). A Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine. FoodService Industry Journal, 7, 89–105. https://doi.org/10.22509/kfsa.2011.7.1.006

Chicago

Kim hyun young, Choi Soo Keun, Soo-Jung Han, and Jong-Wook Lee. 2011. “A Study on the Quality of Demi-Glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine.” FoodService Industry Journal 7 (March): 89–105. doi:10.22509/kfsa.2011.7.1.006.