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Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes / Yeun Hong ; Eon-Ho Choi
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2002.
- 형태사항
- pp. 700
- 기타저자
- Yeun Hong
- 기타저자
- Eon-Ho Choi
- 모체레코드
- 모체정보확인
- Control Number
- shingu:183026
MARC
008030110s2002 ULKa a ENG■022 ▼a12267708
■245 ▼aFlavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes▼dYeun Hong ▼eEon-Ho Choi
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2002.
■300 ▼app. 700
■653 ▼aFLAVOR▼aSENSORY▼aCHARACTERISTICS▼aSOJU▼aFERMENTED▼aCOCULTURE▼aISOLATES▼aNURUK▼aBREWING▼aMASHES
■700 ▼aYeun Hong
■700 ▼aEon-Ho Choi
■773 ▼tFood Science and Biotechnology▼g2002년 12월호 (제11권 6호)▼d2002, 12
■SIS ▼aS018366▼b63688▼h4▼s2▼fP
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