Open AccessQuality Characteristics of Kimchi Added with Blue Crab
Author(s) -
김지현,
Gi-Soon Park
Publication year - 2014
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2014.20.2.018
Subject(s) - quality (philosophy) , business , food science , fishery , chemistry , biology , physics , quantum mechanics