Open AccessThe Quality Characteristics of Sulgidduk added with Cheongkukjang Powder
Author(s) -
박경심,
윤혜경,
kim Hyung Ryul,
Jung-Ok Jang
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.2010.16.3.017
Subject(s) - quality (philosophy) , business , philosophy , epistemology