Quality Changes of Non-sterilized Yakju (rice wine) during Storage and its Shelf-life Estimation

Mok, Chulkyoon; Lee, Ju-Yeon; Chang, Hak-Gil

doi:10.13050/foodengprog.1997.1.3.192

Food Eng. Prog. 1997; 1(3):192-197

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.192

Article

비살균 약주의 저장 중 품질변화 및 품질수명 산출

목철균¹^,^*, 이주연¹, 장학길¹

Quality Changes of Non-sterilized Yakju (rice wine) during Storage and its Shelf-life Estimation

Chulkyoon Mok¹^,^*, Ju-Yeon Lee¹, Hak-Gil Chang¹

Author Information & Copyright ▼

¹경원대학교 식품생물공학과

¹Department of Food and Bioengineering, Kyungwon Unψersity

^*Corresponding author: Chulkyoon Mok, San 65, Bokjungdong Sujung-ku, Sungnam, Kyunggi-do, 461-701, 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: Dec 31, 1997