Open AccessQuality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder
Author(s) -
김하윤,
김동석,
Choi Soo Keun,
MiLan Park
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.2012.18.5.021
Subject(s) - quality (philosophy) , food science , process engineering , business , chemistry , engineering , physics , quantum mechanics