Open AccessThe Quality Characteristics of Teriyaki Sauces according to the Boiling Time
Author(s) -
송청락
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.2009.15.3.018
Subject(s) - boiling , quality (philosophy) , food science , environmental science , chemistry , physics , quantum mechanics , organic chemistry