Open AccessQuality Characteristics of Jeju Traditional Doenjang
Author(s) -
오현정,
이주연,
전시범,
오유성,
Young-Ju Oh,
임상빈,
임자훈,
강혜영
Publication year - 2009
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2009.15.2.023
Subject(s) - quality (philosophy) , food science , chemistry , business , agricultural engineering , engineering , physics , quantum mechanics