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Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk

2017

Lee, D.H., Gyeong gi-do Agricultural Research Extension Services, Hwaseong, Republic of Korea | Lee, Y.S., Gyeong gi-do Agricultural Research Extension Services, Hwaseong, Republic of Korea | Seo, J.S., Gyeong gi-do Agricultural Research Extension Services, Hwaseong, Republic of Korea | Won, S.Y., Gyeong gi-do Agricultural Research Extension Services, Hwaseong, Republic of Korea | Cho, C.H., Gyeong gi-do Agricultural Research Extension Services, Hwaseong, Republic of Korea | Park, I.T., Gyeong gi-do Agricultural Research Extension Services, Hwaseong, Republic of Korea | Kim, T.W., Korea Food Research Institute, Wanju, Republic of Korea | Kim, J.H., Korea Food Research Institute, Wanju, Republic of Korea

Ключевые слова АГРОВОК

Библиографическая информация
Korean Journal of Food Science and Technology
Том 49 Выпуск 3 ISSN 0367-6293
Нумерация страниц
pp. 279-285
Другие темы
Distilled soju; Nuruk; Ipguk
Язык
Примечание
Summary(En)
6 tables
2ill., 24 ref.
Тип
Directory

2018-09-15
AGRIS AP
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