Quality characteristics of takju produced by adding different amounts of water

Korean Journal of Food Science and Technology

Volumn 43, Issue 4, 2011, Pages 453-457

  Son, Hong Seok ^a   Park, Byung Dae ^a   Ko, Bong Kuk ^a   Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

Author keywords

Alcohol; Fermentation; Takju; Water

Indexed keywords

EID: 80054884505     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: 10.9721/KJFST.2011.43.4.453     Document Type: Article

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