Open AccessQuality Characteristics of Gochujang Containing Various Amounts of Persimmon Syrup
Author(s) -
고준영,
Choi Soo Keun,
김기쁨
Publication year - 2013
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2013.19.1.010010010
Subject(s) - food science , chemistry , quality (philosophy) , chromatography , physics , quantum mechanics