Open AccessQuality Characteristics of Pressurized Nurungji Using Green Whole Grain
Author(s) -
Jeong Ae Lee
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.2018.24.5.004
Subject(s) - quality (philosophy) , environmental science , materials science , agricultural engineering , engineering , physics , quantum mechanics