Quality Assessment of Traditional wine and viable cell count by Lumitester |
류충호
(경상대학교 의용화학식품공학부·농업생명과학원)
김태완 (경상대학교 의용화학식품공학부·농업생명과학원) |
1 |
Studies on the Pasteurization Conditions of Takju
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2 |
Preservation of Takju by Pasteurization
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3 |
Studies on the Utilization of Sweet Potatoes for Takju Brewing
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4 |
Studies on the Changes in Free Amino Acids and Organic Acids of Takju Prepared with Defferent Koji Strains
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5 |
Microbiology·Fermenation·Biotechnology : Effect of storage condition on th quality of the wine and Yakju made by Lycium Chinense Miller
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6 |
Analysis of flavors in heat-sterilized yakju
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7 |
Quality characteristics of mash of takju prepared by different raw materials
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8 |
Study on Traditional Folk Wine of Korea In the Central Region of Korea-Seoul, Kyoaggi-do, Chungchung-do
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9 |
Quality Assessment of Yakju Brewed with Conventional Nuruk
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과학기술학회마을 |
10 |
Processing of Animal Products : Determination of Bacterial Number in Raw Milk by ATP Assay Monitored by Luciferin-Iuciferase Bioluminescence Reaction
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11 |
Microbiological and Enzymological Studies on Takju Brewing
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12 |
Microbiological Studies on the Rice Makkulli Utilization of Rice Makkulli Koji with the Isolated Strain M-80
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과학기술학회마을 |
13 |
Development of Automatic Measurement and Control Method based on Single Chip Microcomputer for Tackjoo Fermentation
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14 |
Study on Traditional Folk Wine of Korea-In the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do
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15 |
A Study on the Gas Chromatographic Analysis of Alcohols and Organic Acids during Takju Fermentation
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16 |
Studies on the Components Korean Sake-Detection of the Free Amino Acids in Takju by Paper Partition Chromatography
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17 |
Comparison of the Aroma Components in the Korean Traditional Yakjus
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18 |
Comparison of Fermentation Characteristics of Korean Traditional Alcoholic Beverages Prepared by Different Brewing Methods and Their Quality Changes after Aging
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19 |
Determination of Intracellular ATP of bacteria on the surface of Chicken
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20 |
Odor Threshold and Agreeability of Aroma Components of Yakju
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21 |
Studies on Takju Brewing with Potatoes
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22 |
treatment test for bovine mastitis by the determination of ATP based on firefly bioluminescence
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23 |
Optimization of Heat Sterilization Condition for Yakju(rice wine)
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24 |
Bibliographical Study on Microorganims of Traditional Korean Nuruk(Since 1945)
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25 |
Studies on the quantitative changes of Organic acid and Sugars during the fermentation of Takju
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