Open AccessQuality Characteristics of Jeungpyun added with Blueberry Powder
Author(s) -
K.H. Lee,
김기쁨
Publication year - 2018
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2018.24.1.010
Subject(s) - quality (philosophy) , food science , chemistry , physics , quantum mechanics
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