A Study of Sensory Characteristics and Food Pairing Principle on the Western Style Sauces with Soy Sauce
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === This study conforms to the trend of localization of exotic dishes，using soy sauce as the subject of flavor matching, and selects three kinds of exotic dishes which represented food cultures ‒ Beef Burgundy, Beef Strognoff, Bolognese Sauce. The study had b...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20138973782449585205 |