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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
- Advisor
- 황인경
- Issue Date
- 2009
- Publisher
- 서울대학교 대학원
- Keywords
- 팽이버섯 ; mushroom ; 느타리버섯 ; fermented alcoholic beverage ; 잎새버섯 ; leaching ; 설기떡 ; vinegar ; 발효 ; rice cake ; 식초
- Description
- 학위논문(석사) --서울대학교 대학원 :식품영양학과, 2009.2.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000036709
https://hdl.handle.net/10371/22263
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