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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.1 = no.179, 2005년, pp.61 - 66
서미영 (한국식품연구원 전통식품연구본부) , 이종경 (한국식품연구원 전통식품연구본부) , 안병학 (한국식품연구원 전통식품연구본부) , 차성관 (한국식품연구원 전통식품연구본부)
Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly...
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