Open AccessQuality Characteristics of Radish Pickle added with Different Amounts of White wine
Author(s) -
김기쁨,
Choi Soo Keun,
남정석,
안동기,
Su-Young Hwang
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.2015.21.4.006
Subject(s) - white wine , wine , quality (philosophy) , food science , white (mutation) , business , chemistry , biochemistry , physics , gene , quantum mechanics
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