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1
제분 및 양조용 Monacolin K 대량 생산 균주 탐색 및 응용연구 = Screening and application for mass production of monacolin K for milling and brewing
제분 및 양조용 Monacolin K 대량 생산 균주 탐색 및 응용연구 = Screening and application for mass production of monacolin K for milling and brewing
농림부 | 농림부 | 2003
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2
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee | Korean Society of Food Science and Technology | 2003
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3
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
Yeun Hong | Korean Society of Food Science and Technology | 2002
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4
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Byoung-Ju Choi | Korean Society of Food Science and Technology | 2002
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