Open AccessQuality Characteristics of Soy Sauces by Various Manufacturing Methods
Author(s) -
최지미,
김학선,
이춘복
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.2.005
Subject(s) - food science , quality (philosophy) , chemistry , physics , quantum mechanics