Open AccessQuality Characteristics of Pork Bone Stock Added with Miso: Focused on the Miso Ramen (みそラーメン) Stock
Author(s) -
Yong-Sik Kim,
송은주
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.2018.24.8.011
Subject(s) - stock (firearms) , business , quality (philosophy) , materials science , metallurgy , physics , quantum mechanics