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KMID : 1024419980020020137
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Food Engineering Progress
1998 Volume.2 No. 2 p.137 ~ p.143
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Optimization of Heat Sterilization Condition for Yakju ( rice wine )
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Mok Chul-Kyoon
Lee Ju-Yeon
Chang Hak-Gil
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Abstract
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KEYWORD
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Yakju, sterilization, physico-chemical properties, microorganism, shelf-life
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FullTexts / Linksout information
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Listed journal information
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