• Degradation of Acid Soluble Nucleotides and Their Related Compounds in Sea Foods during Processing a...

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 317 ~ 321

• A Study on the Systematic Analysis of Lipids from Sweet Potatoes

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 309 ~ 316

• A Study on the Composition and Enzymatic Hydrolysis of Some Agricultural Waste Products

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 300 ~ 308

• Studies on the Fermentation on Soy Sauce by Bacteria

• Joo Hyun-Kyu

• Ro Sin-Kyu, Im Moo-Hyun

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 276 ~ 284

• An Intermediate Moisture Food from a Composite Meat of Squid and Pork

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 265 ~ 270

• Relative Effectiveness of BHA and Ascorbic Acid in Retarding the Rancidity Development of Potato Chi...

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 245 ~ 251

• Estimation of Nitrogen Content in Brown Rice by Colorimetric Method

• , 

• Korean Journal of Food Science and Technology   1972  Volume.4  No.4 235 ~ 238