Open AccessThe Quality Characteristics of American Sauce Prepared with Different Amounts of Salt
Author(s) -
김동석,
Seoungtaejong,
이세희
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.2012.18.3.012
Subject(s) - salt (chemistry) , quality (philosophy) , food science , chemistry , organic chemistry , physics , quantum mechanics