Open AccessQuality Characteristics of Brown Sauce Added with Jujube Concentrate
Author(s) -
홍동표,
suktae oh
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.2013.19.3.019
Subject(s) - quality (philosophy) , food science , business , chemistry , philosophy , epistemology
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