scholarly journals Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine

2019 ◽  
Vol 7 (4) ◽  
pp. 1540-1550 ◽  
Author(s):  
Xiao Zhao ◽  
Zhe Zheng ◽  
Jian Zhang ◽  
Abid Sarwar ◽  
Tariq Aziz ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Rice Wine ◽  
Microbial Rennet

The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks

2012 ◽  
Vol 41 (12) ◽  
pp. 1785-1791 ◽  
Author(s):  
Yoonji Lee ◽  
Haechang Yi ◽  
Keum Taek Hwang ◽  
Dong-Ho Kim ◽  
Hyun Jung Kim ◽  
...  
Keyword(s):  
Rice Wine ◽  
Rice Cultivars ◽  
Korean Rice

Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage

2012 ◽  
Vol 41 (3) ◽  
pp. 383-389 ◽  
Author(s):  
Hee-Nam Jung ◽  
Hae-Ok Kim ◽  
Hae-Hyun Shim ◽  
Hyun-Sook Jung ◽  
Ok-Ja Choi
Keyword(s):  
Quality Characteristics ◽  
Rice Wine ◽  
Low Salt

Analysis of Consumer Consumption Status and Demand of Rice-wine

2013 ◽  
Vol 42 (3) ◽  
pp. 478-486 ◽  
Author(s):  
Eun-Hae Kim ◽  
Byung-Hak Ahn ◽  
Min-A Lee
Keyword(s):  
Rice Wine

Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

2015 ◽  
Vol 44 (4) ◽  
pp. 573-578 ◽  
Author(s):  
Su Jung Shin ◽  
Sang Wook Kim ◽  
Hyun Chae Chung ◽  
Gi Dong Han
Keyword(s):  
Rice Wine ◽  
Traditional Rice

Sensory profile for meat product identification: substantiation, prospects for creation, possibilities of using

Vsyo o myase ◽  
2020 ◽  
pp. 48-52
Author(s):  
T.G. Kuznetsova ◽  
◽  
A.A. Lazarev ◽  
A.D. Sakellary ◽  
◽  
...  
Keyword(s):  
Meat Product ◽  
Sensory Profile ◽  
Product Identification
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