<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[RSS Feed]]></title><description><![CDATA[RSS Feed]]></description><link>https://ecency.com</link><image><url>https://ecency.com/logo512.png</url><title>RSS Feed</title><link>https://ecency.com</link></image><generator>RSS for Node</generator><lastBuildDate>Wed, 04 Nov 2026 05:05:00 GMT</lastBuildDate><atom:link href="https://ecency.com/created/ka1717/rss.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[한국전통주 교과 2판]]></title><description><![CDATA[한국전통주 교과 2판 류인수 교문사   ISBN 0     목차   머리말 차례 PART 1 이론편     01 한국 술의 역사     02 전통주 제조 도감 뜯어보기     03 발효조의 선택과 살균     04 쌀과 물의 선택과 비율     05 술 빚기의 순서     06 술과 미생물     07 밑술법     08 덧술법     09 단양주법(속성주의]]></description><link>https://ecency.com/@bukdb/ka1717</link><guid isPermaLink="true">https://ecency.com/@bukdb/ka1717</guid><category><![CDATA[bukdb]]></category><dc:creator><![CDATA[bukdb]]></dc:creator><pubDate>Mon, 08 Oct 2018 13:45:30 GMT</pubDate><enclosure url="https://i.ecency.com/p/VMK7D8tQvwsJhSJtutpSRo6yoWT4ar?format=match&amp;mode=fit" length="0" type="false"/></item></channel></rss>