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Author: Chang-Ho Baek

2 Articles are founded.

Quality characteristics and preparing of solid starter using fungal strains for Takju
탁주용 곰팡이 고체종국 제조 및 품질 특성
Chang-Ho Baek , Seong Yeol Baek , Ji-Young Mun , Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jung , Soo-Hwan Yeo
백창호, 백성열, 문지영, 최한석, 강지은, 정석태, 여수환
Korean J Food Preserv 2016;23(6):797-803.
https://doi.org/10.11002/kjfp.2016.23.6.797
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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