Open AccessQuality Characteristics of Yanggaeng added with Maca (Lepidium meyenii) Powder
Author(s) -
최상호
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.2017.23.5.013013013
Subject(s) - quality (philosophy) , food science , traditional medicine , chemistry , medicine , physics , quantum mechanics