Open AccessQuality Characteristics of Eoganjang-geajang Sauceadded Mulberry Branches
Author(s) -
박기홍
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.2.014
Subject(s) - quality (philosophy) , chemistry , environmental science , physics , quantum mechanics
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