Open AccessQuality Characteristics and Shelf-life of Rice Noodles Prepared with Red Ginseng Powder
Author(s) -
김은미
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.2008.14.1.013
Subject(s) - shelf life , ginseng , food science , quality (philosophy) , business , chemistry , medicine , physics , alternative medicine , pathology , quantum mechanics