Open AccessQuality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process
Author(s) -
김영섭,
Choi Soo Keun
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.2.006
Subject(s) - snow , quality (philosophy) , shell (structure) , process (computing) , environmental science , fishery , business , computer science , engineering , geography , meteorology , biology , civil engineering , physics , quantum mechanics , operating system