NDLI: EFFECTS OF THE COOKING PROCESS ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

Content Provider	Scilit
Author	Teramoto, Yuji Saigusa, Noriaki Ueda, Seinosuke Yoshizawa, Kiyoshi
Copyright Year	1994
Description	Journal: Journal of the Institute of Brewing
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1994.tb00814.x
Ending Page	157
Page Count	3
Starting Page	155
ISSN	00469750
e-ISSN	20500416
DOI	10.1002/j.2050-0416.1994.tb00814.x
Journal	Journal of the Institute of Brewing
Issue Number	3
Volume Number	100
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1994-05-06
Access Restriction	Open
Subject Keyword	Journal: Journal of the Institute of Brewing Aromatic Red Rice (oryza Sativa Var. Indica
Content Type	Text
Resource Type	Article
Subject	Food Science

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EFFECTS OF THE COOKING PROCESS ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE