01438nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245024700125300002400372545005900396545005900455545005900514545007700573653015100650700001900801700001400820700004800834700004800882773013700930900001701067900001601084900001801100900001801118KSI00085251120110701163653ta110426s2008    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc40(5)00a첨가원료 종류에 따른 전통발효주의 이화학 및 관능특성 =xPhysicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients /d김혜련,e조성진,e이승주,e안병학  ap. 551-557 ;c29 cm  a김혜련, 한국식품연구원 전통식품연구단  a조성진, 한국식품연구원 전통식품연구단  a이승주, 한국식품연구원 전통식품연구단  a안병학, 한국식품연구원 전통식품연구단bbhahn@kfri.re.kr  a전통발효주a이화학 및 관능특성a맥아a옥수수aPhysicochemical and sensory characterizationaRice wineaIngredientsaFermentation1 a김혜련4aut1 a조성진1 a이승주,g李承周,d1959-0KAC2013264291 a안병학,g安炳學,d1953-0KAC2015090140 t한국식품과학회지.d韓國食品科學會.g40권 5호(2008년 10월), p. 551-557q40:5<551w(011001)KSE199508795,x0367-629310aKim, Hyeryun10aJo, Sungjin10aLee, Seungjoo10aAhn, Byunghak