KMID : 1011619940100010001
|
|
Korean Journal of Food and Cookey Science 1994 Volume.10 No. 1 p.1 ~ p.7
|
|
Major Components(Organic acids, Alcohols, Fusel Oil) and Sensory Properties of Traditional Ewhaju during Brewing
|
|
Kim Jung-Ok
Kim Jong-Goon
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|