Open AccessQuality Characteristics of Sikhae Made with Monascus Anka Rice
Author(s) -
나성주,
Jeong Soo Kim,
Jongsung Ahn,
최상호,
Sunho Lee
Publication year - 2013
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2013.19.3.004004004
Subject(s) - monascus , food science , quality (philosophy) , environmental science , biology , physics , quantum mechanics , fermentation
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