Open AccessQuality Characteristics of Redbeet Powder and Sulgidduk by Redbeet Powder of Different Ratios
Author(s) -
koseonghye,
정현철
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.2018.24.6.002
Subject(s) - quality (philosophy) , materials science , philosophy , epistemology