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느타리, 팽이, 잎새버섯을 활용한 술, 식초, 설기떡의 특성 연구
Quality characteristics of alcoholic beverage, vinegar and rice cake using pleurotus ostreatus, flammulina velutipes and grifola frondosa

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Authors
정영정
Advisor
황인경
Issue Date
2009
Publisher
서울대학교 대학원
Keywords
팽이버섯mushroom느타리버섯fermented alcoholic beverage잎새버섯leaching설기떡vinegar발효rice cake식초
Description
학위논문(석사) --서울대학교 대학원 :식품영양학과, 2009.2.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000036709

http://hdl.handle.net/10371/22263
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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