Open AccessQuality Evaluation of Teriyaki Sauce Processed with Shrimp Remnants and Its Physicochemical Properties
Author(s) -
Eunhye Cho,
Lee Yang Bong,
김경묘
Publication year - 2011
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2011.17.1.013
Subject(s) - shrimp , quality (philosophy) , food science , chemistry , environmental science , fishery , biology , physics , quantum mechanics