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A Historical Study on Changes in a Roasted Beef Recipe through Sulhamyukjuk (Part I) - Focus on literature published in Korea until 1950 -

Year: 2011

Type: article

Source: Journal of the Korean Society of Food Culture

DOI: 10.7318/kjfc.2011.26.6.599

Authors: Chae‐Lin Park, Yong‐Suk Kwon, Hea-Jung Chung

Language: English

Topic: Culinary Culture and Tourism

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W773917907

FWCI:

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