Open AccessThe Quality Characteristics of Sulgidduk by additions of Agaricus blasei Murill Powder
Author(s) -
최영심,
김영태
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.2012.18.2.013013013
Subject(s) - food science , quality (philosophy) , agaricus , chemistry , business , physics , mushroom , quantum mechanics