Open AccessThe Quality Characteristics of Powder Pumpkin Soup by Different Varieties of Pumpkins and Addition Ratios
Author(s) -
김동석
Publication year - 2012
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2012.18.1.006006006
Subject(s) - quality (philosophy) , food science , horticulture , traditional medicine , chemistry , biology , medicine , physics , quantum mechanics
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