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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
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Yeun Hong
- 서명/저자
- Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes / Yeun Hong , Eon-Ho Choi
- 발행사항
- 서울 : 한국식품과학회, 2002.
- 형태사항
- pp. 700-703
- 주기사항
- 참고문헌수록
- 기타저자
- Eon-Ho Choi
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258820
MARC
008200709s2002 ulk aa eng■022 ▼a12267708
■1001 ▼aYeun Hong
■24510▼aFlavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes▼dYeun Hong▼eEon-Ho Choi
■260 ▼a서울▼b한국식품과학회▼c2002.
■300 ▼app. 700-703
■500 ▼a참고문헌수록
■7001 ▼aEon-Ho Choi
■773 ▼tFood Science and Biotechnology▼gVolume11. Number6. (2002 December)▼d2002, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011431▼b60050258▼h8▼s2▼fP
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