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KMID : 0364819700080030116
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Korean Journal of Microbiology
1970 Volume.8 No. 3 p.116 ~ p.133
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Studies on the Microflora of Takju brewing
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Abstract
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The microfloral survey was performed from Kokja, mashes and commercial Takju, Korean wine, in order to serve as the basic materials for the study of Takju brewing. The cutlines were summarized as follows ; A) microflora of Kokja. B) Microflora of Mashes. C) Microflora of commercial Takju.
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