Open AccessThe Sensory Characteristics of Brown Sauce by Adding Different Ratios of Jubak
Author(s) -
이종필
Publication year - 2008
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2008.14.1.012012012
Subject(s) - sensory system , food science , psychology , aesthetics , cognitive psychology , audiology , art , biology , medicine