Open AccessQuality Characteristics of Sulgidduck Using Dry Rice Powder Added with Different Amounts of Milk
Author(s) -
박영미,
Hye Hyun Yoon
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.2012.18.5.019019019
Subject(s) - quality (philosophy) , food science , business , environmental science , agricultural science , chemistry , physics , quantum mechanics