Open AccessThe Quality Characteristics of Tomato Sauce Prepared with Different Contents of Immatured Tomato Fruit Powder
Author(s) -
박기홍,
김동석,
Kim Sung Hun
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.2018.24.8.009
Subject(s) - food science , quality (philosophy) , horticulture , mathematics , chemistry , biology , physics , quantum mechanics
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