최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.21 no.1, 2006년, pp.31 - 41
김영주 (숙명여자대학교 한국음식연구원) , 한영실 (숙명여자대학교 식품영양학)
The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they cou...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
박록담, 전통주, 대원사, 2004
이동필,김종선,조영우, 주류산업활성화를 위한 제도개선 방안, 한국농총경제연구원, 2002
식품유통연감, 식품저널, 2004
Han DH. An Eempirical study on the college students' behaviors in drinking in Korea. Seokyung University Master's Degree. 2002
Kim GG. Rice wine(Takju) making by using yeasts from Korean traditional Nuruk. Korea University Master's Degree. 2003
Shin CS, Lee SK, Park YK. Characteristics of the Yeast Strains Which Isolated for Improvement of Choungju Quality, Agricultural Chemistry and Biotechnology. 39(1): 16-19,1996
So MH, Lee YS, Noh WS. Improvement in the Quality of Takju by a Modified Numk, Korean J. Food&Nutr. 12(4): 427-432,1999
Lee TS, Choi JY. Volatile Flavor Components in Takju Fermented with Mashed Glutinous Rice and Barley Rice, Korean J. Food SCI. Technol. 30(3): 638-643,1998
Kim JH, Jeong SC, Kim NM, Lee JS. Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine, Korean J. Food SCI. Technol. 35(4): 733-737, 2003
Park CS, Lee TS. Quality Characteristics of Takju Prepared by Wheat Flour Nuruks. Korean J. Food SCI. Technol. 34(2): 296-302, 2002
Lee MK, Lee SW, Yoon TH. Quality Assessment of Yakju Brewed with Conventional Nuaik. J. Korean Soc. Food Nutr. 23(1): 78-89. 1994
So MH, Lee YS, Noh WS. Changes in microorganisms and Min Components during Takju Brewing by a Modified Numk. Korean J. Food&Nutr. 12(3): 226-232, 1999
Kim IH, Park WS, Koo YJ. Comparison of Fermentation Characteristics of Korean Traditional Alcoholic Beverage with Different Input Step and Treatment of Rice and Numk (Korean-Style Bran Koji) Korean J. Food Culture. 11(3): 339-348,1996
Choi JK. A Study on the Environmental Changes of the Alcoholic Beverage Industry and Marketing Managemant. Busan University Master's Degree.1991
Song JT. A Statistical Study on Consumer's Consciousness for Liquor Products. Sungsil University Master's Degree. 1990
Bae ST. A Study on the Improvement Competitive Power of the Alcoholic Beverage Industry. Uiduk University Master's Degree.2003
Shin SD. A Study About the Direction of the Development in Korean traditional Alcoholic Beverage Industry. Wonkwang University Master's Degree. 1994
Kim TY. A Study on The Purchasing Action of The Consumers for Beer. Kangwon University Master's Degree. 1994
Kim WS. A Study of Wine Consumption and its factors: A Multivariate Time Series Data. Sejong University Master's Degree. 2003
Ryu SN. The Positive Study about Differences in Standards of Purchasing Assessment Between Domestic Wine and Forign Wine. Yonsei University Master's Degree. 1994
Kim YH. The study about the history and consumption of Korean traditional folk wine: in Seoul area. Dongguk University Master's Degree. 1998
Choi SK. A study on perceptions and perferences of foreign residents in the Republic of Korea to Korean traditional rice cakes. Sookmyung Women's University Master's Degree. 2004
Lim KM. The survey of the recognition and preference of Korean traditional beverages: focused on university students. Sookmyung Women's University Master's Degree. 2004
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.