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Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 홍광원 | - |
| dc.date.accessioned | 2024-10-30T18:24:18Z | - |
| dc.date.available | 2024-10-30T18:24:18Z | - |
| dc.date.issued | 2016-08-18 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/53022 | - |
| dc.title | Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing | - |
| dc.type | Conference | - |
| dc.citation.startPage | 140 | - |
| dc.citation.endPage | 140 | - |
| dc.citation.conferenceName | 2016 KoSFost International Symposium | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 엑스코 | - |
| dc.citation.conferenceDate | 2016-08-17 ~ 2016-08-19 | - |
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