[ 한국식품위생안전성학회지 ] Vol.26, No.1 | 2011
증자 혹은 무증자 탁주 및 약주의 품질특성 및 발효관련 미생물 분석
Analysis of Quality Properties and Fermentative Microbial Profiles of Takju and Yakju Brewed With or Without Steaming Process
Keyword : microbial profiles, Takju, Yakju, steamed rice, non-steamed rice
Author's : 김민주·김병훈·한재광·이승연·김근성*