Open AccessA Study on the Quality Characteristics and Utilization of Jujube Gochujang
Author(s) -
Choi Soo Keun,
최은희,
김수희,
신경은,
이민수
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.2010.16.5.020
Subject(s) - quality (philosophy) , food science , business , chemistry , physics , quantum mechanics