시판 전통누룩의 젖산균 분리동정과 제조단양주의 품질특성 (Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk)
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- 한국식품과학회지
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- 제46권2호
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- pp.153-164
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- 2014