Open AccessQuality Characteristics of Brown Sauce with Different Amounts and Preparation Methods of Artemisia princeps
Author(s) -
김성국,
김충호
Publication year - 2010
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2010.16.1.001
Subject(s) - artemisia , quality (philosophy) , chemistry , botany , biology , philosophy , epistemology