In:
Journal of the Korean Society of Food Science and Nutrition, The Korean Society of Food Science and Nutrition, Vol. 39, No. 4 ( 2010-04-30), p. 548-553
Materialart:
Online-Ressource
ISSN:
1226-3311
Originaltitel:
수수 첨가량 및 누룩을 달리한 발효주의 이화학적 특성
DOI:
10.3746/jkfn.2010.39.4.548
Sprache:
Englisch
Verlag:
The Korean Society of Food Science and Nutrition
Publikationsdatum:
2010
Permalink