Open AccessQuality Characteristics of Teriyaki Sauce added with Samultang
Author(s) -
문원식,
이승제,
박명규,
홍여주
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.2015.21.2.005
Subject(s) - quality (philosophy) , food science , business , psychology , computer science , chemistry , philosophy , epistemology