Open AccessQuality Characteristics of Sanghwabyung with Wheat Germ
Author(s) -
최봉순
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.2009.15.3.020020020
Subject(s) - wheat germ , quality (philosophy) , germ , biology , computer science , food science , microbiology and biotechnology , physics , quantum mechanics