Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions (누룩첨가량 및 배양방법을 달리한 현미식초의 품질특성)
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- Food Science and Preservation
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- v.18 no.1
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- pp.26-32
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- 2011