Open AccessThe Effect on Sauce Selection and Preference of Teriyaki Sauce by Material
Author(s) -
김경묘,
Lee Yang Bong,
Eun-Hye Cho
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.2010.16.5.024
Subject(s) - preference , selection (genetic algorithm) , food science , chemistry , economics , computer science , microeconomics , artificial intelligence