Open AccessA Literature Review on the Type and Cooking Methods for Emandoo during the Joseon Dynasty, with a focus on Euigwe and old literature
Author(s) -
Soon-Duk Oh
Publication year - 2016
Publication title -
the journal of the convergence on culture technology
Language(s) - English
Resource type - Journals
eISSN - 2384-0366
pISSN - 2384-0358
DOI - 10.17703/jcct.2016.2.1.1
Subject(s) - recipe , fish <actinopterygii> , ingredient , flesh , history , fishery , ancient history , food science , biology