Open AccessA Quality Analysis of Low-Salted Red Chilli Seed Powder added Gochujang
Author(s) -
kim mi hyang,
김동석
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.2015.21.6.016
Subject(s) - food science , quality (philosophy) , chemistry , environmental science , business , physics , quantum mechanics