Optimization of Heat Sterilization Condition for Yakju (rice wine)

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

doi:10.13050/foodengprog.1998.2.2.137

Food Eng. Prog. 1998; 2(2):137-143

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.137

Article

약주 가열살균 조건의 최적화

목철균¹^,^*, 이주연¹, 장학길¹

Optimization of Heat Sterilization Condition for Yakju (rice wine)

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

Author Information & Copyright ▼

¹경원대학교 공과대학 식품생물공학과

¹Department of Food and Bioengineering, College of Engineering, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, College of Engineering, Kyungwon University, San 65, Bokjung-dong Sujung-Ku. Sungnam, Kyunggi-do 461-701, Korea

ⓒ Copyright 1998 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: Aug 31, 1998