The Changes of the Quality of Jujube Wine During its Manufacturing Operations

Min, Yong-Kyu; Lee, Man-Kyu

doi:10.13050/foodengprog.1997.1.1.81

Food Eng. Prog. 1997; 1(1):81-86

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.81

Article

대추술의 제조공정중 술의 품질변화

민용규¹^,^*, 이만규¹

The Changes of the Quality of Jujube Wine During its Manufacturing Operations

Yong-Kyu Min¹^,^*, Man-Kyu Lee¹

Author Information & Copyright ▼

¹충북대학교 농과대학 식품공학과

¹Department of Food Science and Technology, Chungbuk National University

^*Corresponding author: Young-Kyoo Min, Department of Food Science and Technology, Chungbuk National University, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 1997