누룩첨가량 및 배양방법을 달리한 현미식초의 품질특성 (Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions)
-
- 한국식품저장유통학회지
- /
- 제18권1호
- /
- pp.26-32
- /
- 2011