Open AccessQuality Characteristics of Pork Cutlet Sauce by the Addition with Infusion of Crataegi Fructus
Author(s) -
Kyung Yeon Chae
Publication year - 2018
Publication title -
han'gug oe'sig san'eob haghoeji/han-guk oesik saneop hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2092-1217
pISSN - 1738-8244
DOI - 10.22509/kfsa.2018.14.4.012
Subject(s) - food science , quality (philosophy) , chemistry , quality by design , chromatography , business , physics , quantum mechanics , particle size