Open AccessQuality Characteristics of Cream Soup Added with Pomegranate Cortex Powder
Author(s) -
kyongtae park
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.2010.16.4.018
Subject(s) - quality (philosophy) , food science , cortex (anatomy) , traditional medicine , chemistry , psychology , medicine , neuroscience , physics , quantum mechanics