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Author: Gyeong-Eun Lee
1 Articles are founded.
Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
Gyeong-Eun Lee 
, So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
, So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
Korean J Food Preserv 2015;22(3):443-451.
https://doi.org/10.11002/kjfp.2015.22.3.443
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https://doi.org/10.11002/kjfp.2015.22.3.443
