Open AccessQuality Characteristics of Dasik by Additions of Chestnuts Powder
Author(s) -
지옥화
Publication year - 2019
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2019.26.2.009
Subject(s) - quality (philosophy) , environmental science , business , food science , chemistry , physics , quantum mechanics