Open AccessQuality and Sensory Characteristics of Bechamel Sauce with Ginseng (Panax ginseng C.A. Meyer) Seed
Author(s) -
HONG WOO PYO
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.2017.23.4.014
Subject(s) - ginseng , traditional medicine , araliaceae , sensory system , quality (philosophy) , biology , medicine , alternative medicine , philosophy , neuroscience , epistemology , pathology
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