Open AccessQuality Characteristics of Dak-galbi sauce Containing Various Amounts of Tomatoes
Author(s) -
김기쁨,
우현모,
Choi Soo Keun
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.2011.17.5.014
Subject(s) - quality (philosophy) , food science , environmental science , horticulture , chemistry , biology , physics , quantum mechanics