01142nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003200096245013900128300002200267545006400289545004400353545005600397653010900453700005300562700001400615700004800629773015100677900001600828900001300844900001900857KSI00073006520081208135647ta081201s2005    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc12(1)00a오디 와인 제조 및 품질특성 =xQuality characteristics and manufacture of mulberry wine /d정기태,e주인옥,e최동근  ap. 90-94 ;c29 cm  a정기태, 전라북도 농업기술원bfoodgreen@daum.net  a주인옥, 전라북도 농업기술원  a최동근, 전북대학교 농업생명과학대학  aMulberryaWineaAlcohol fermentationaSaccharomyces cerevisiaea오디a뽕나무a와인a알콜 발효1 a정기태,g鄭基泰,d1956-0KAC2018371274aut1 a주인옥1 a최동근,g崔東根,d1961-0KAC2016240500 t한국식품저장유통학회지.d한국식품저장유통학회.g12권 1호(2005년 2월), p. 90-94q12:1<90w(011001)KSE200201568,x1738-724810aJung, Gitai10aJu, Inok10aChoi, Donggeun