최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.6 = no.184, 2005년, pp.939 - 943
김철암 (전남대학교 식품공학과 및 농업과학기술연구소) , 정희종 (전남대학교 식품공학과 및 농업과학기술연구소) , 은종방 (전남대학교 식품공학과 및 농업과학기술연구소)
Jinyangju, Korean rice wine, has been traditionally brewed using unique glutinous rice produced only in Haenam, Korea. Because this glutinous rice is expensive, possibility of partial replacement by lower costing non-waxy rice to make Jinyangju was investigated. Both chemical and sensory properties ...
Kim LH, Park WS, Koo YJ. Comparison of fermentation characteristic of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
Lee SR. Korean Fermented Food. Ewha Women's University, Press, Seoul, Korea. pp. 222-294 (1986)
Kim CJ, Kim KC, Kim DY, Oh MT, Lee SO, Chung ST, Chung JH. Fermentation Technology. Sunjinmunwhasa, Seoul, Korea. pp. 79-103 (1990)
Chung HK. Characteristics and present status of Korean traditional alcoholic beverage. Korean J. Dietary Cult. 4: 311-318 (1989)
Cho CH. Dasi chajyaya hal yuli Sul. Seoyei moonjib, Seoul, Korea. pp. 134-135 (1999)
Han EH, Lee TS, Noh BS, Lee DS. Volatile Takju prepared components in mash of Takju prepared by using different Nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1999)
Park CS, Lee TS. Quality characteristics of Takju prepared by wheat flour Nuruk. Korean J. Food Sci. Technol. 34: 298-302 (2002)
Kang GH, Noh BS, Suh JH, Hawer S. Food Anlysis. Sungkyunkwan Univ. Press, Seoul, Korea. pp. 126-129 (1989)
Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
Kim JH, Lee SH, Kim NH, Choi SY, Lee JS. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean J. Appl. Microbiol. Bioeng. 28: 367-371 (2000)
Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. Volatile acidity, pp. 192-198. Chapman and Hall, New York. NY, USA (1995)
Kim ZU. Food Processing. Moonwoondang, Seoul, Korea. p. 5 (1985)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.