- Volume 39 Issue 4
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고추를 첨가한 발아현미 식초의 품질특성
Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper
- Park, Chan-Soon (Rural Living Division, Rural Development Adminstration) ;
- Kim, Ki-Sik (Chungcheongbuk-do Agricultural Research and Extension Service) ;
- Noh, Jae-Goan (Chungcheongbuk-do Agricultural Research and Extension Service) ;
- Rho, Chang-Woo (Chungcheongbuk-do Agricultural Research and Extension Service) ;
- Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Service)
- 발행 : 2010.04.30
본 연구는 발아현미와 고추첨가량을 달리하여 제조한 술을 초산발효 시켜 식초를 제조한 후 품질특성을 조사하였다. 초산발효는 고추첨가량을 달리한 발아현미 술을 알코올 농도 6%로 희석하여 초산균을 접종한 후
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