Open AccessQuality Characteristics of the Yanggaeng made by Chestnut Powder
Author(s) -
Ok Hwa Jhee
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.2016.22.8.016
Subject(s) - quality (philosophy) , business , physics , quantum mechanics