Open AccessThe Quality Characteristics of Jelly added with Black Garlic Concentrate
Author(s) -
Ae-Jeung Kim,
JeongOk Rho
Publication year - 2011
Publication title -
han-guk saenghwal gwahakoeji/han'gug saeng'hwal gwahag hoeji
Language(s) - English
Resource type - Journals
eISSN - 2234-3768
pISSN - 1226-0851
DOI - 10.5934/kjhe.2011.20.2.467
Subject(s) - quality (philosophy) , food science , pulp and paper industry , engineering , chemistry , physics , quantum mechanics