|
KMID : 1011619930090040266
|
|
Korean Journal of Food and Cookey Science
1993 Volume.9 No. 4 p.266 ~ p.271
|
|
|
Microbial and Enzymatic Properties Related to Brewing of Traditional Ewhaju
|
|
Kim Jung-Ok
Kim Jong-Goon
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|