Open AccessQuality and Sensory Characteristics of Bechamel Sauce with Various Amounts of Chungkukjang Powder
Author(s) -
박기봉,
Choi Soo Keun
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.2012.18.3.019019019
Subject(s) - quality (philosophy) , food science , sensory system , chemistry , business , microbiology and biotechnology , biology , physics , quantum mechanics , neuroscience
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