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Comparison of Takju Characteristics Manufactured using Rosa rugosa Thunb. and Two Different Pre-treatments of Rice

by Woo-Cheul Han(한우철), Jae-Cheol Lee(이재철), Eun-Hwa Sohn(손은화), Koongseung Nam(남궁승), Je-Hyuk Lee(이제혁), Jin-Hyun Yu(유진현), Ki-Hyo Jang(장기효)
Published in 동아시아식생활학회지 (2011)
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