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NTIS 바로가기한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, v.35 no.3, 2007년, pp.231 - 237
배경화 (안동대학교 식품영양학과) , 류희영 (안동대학교 식품영양학과) , 권인숙 (안동대학교 식품영양학과) , 권정숙 (안동대학교 식품영양학과) , 손호용 (안동대학교 식품영양학과)
To support the fermentational superiority of Korean nuruks and maintain the various domestic nuruks, the optimal nuruk production of Andong-Soju, which was designated as an intangible cultural asset of Gyungsangbukdo province from 1987, was investigated. Different thickness of nuruks (
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Park, C. D., H. K. Jung, H. H. Park, and H. H. Hong. 2007. Identification and feremntational characteristics of lactic acid ?bacteria isolated from hahyanju nuruk, Kor. J. Food Preserv. 14: 188-193
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Yu, C. H., S. Y. Hong, and J. S. Koh. 2002. Zymological properties of foxtail millet wine making by isolated strains from nuruk. J. Kor. Soc. Appl. Biol. Chem. 45: 138-144
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