Open AccessQuality Characteristics of Takju, Yakju, Spirit made by Cereal Nuruks
Author(s) -
정재홍,
jeong hoon lee,
Jae-Min Kim,
최희숙,
이윤희
Publication year - 2015
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2015.21.1.019
Subject(s) - quality (philosophy) , food science , aesthetics , art , chemistry , philosophy , epistemology