• The Constitution of Dietary Protein and Their Nutritional Effect in Korea

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 263 ~ 272

• Characterization of Sepharose - Bound Pronase

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 253 ~ 259

• Standardization of Korean Soysauce

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 247 ~ 252

• Studies on the Lipolytic Enzyme of Molds

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 242 ~ 246

• Preparation and Evaluation of Dried Noodles Using Barley - Wheat and Barley - Soybean Flours

• ±ÇÅ¿Ï/Kwon, Tai Wan

• ÃÖÈ«½Ä/À¯Á¤Èñ/Cheigh, Hong Sik/Ryu, Chung Hee

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 236 ~ 241

• Studies on Some Physico - Chemical Properties of the Acorn Starch

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 230 ~ 235

• Changes in Free Amino Acids of Yellow Corvenia , Pseudosciaena manchurica , during Gulbi Processing

• ÀÌÀÀÈ£/Lee, Eung Ho

• Á¤½Â¿ë/ÇÏÁøȯ/¼º¶ôÁÖ/Chung, Seung Yong/Ha, Jin Hwan/Sung, Nak Ju

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 225 ~ 229

• A Survey on the Residues of Organochlorine Pesticides in Some Marine Foods from South Coast of Korea

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 219 ~ 224

• Studies on the Utilization of Fish Flour

• , , 

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 212 ~ 218

• Studies on the Histological Observation of Removing the Skin from Squid by Various Treatments

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 207 ~ 211

• Studies on the Oil Soluble Constituents of Korean Ginseng

• Korean Journal of Food Science and Technology   1976  Volume.8  No.4 201 ~ 206

• Studies on the Improvement of Milling , Quality and Storage of Tongil(Indica Type) Rice

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 179 ~ 184

• Isolation of Chromoprotein and Its Amino Acids Composition in Korean Laver .

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 172 ~ 178

• Irradiation Preservation of Korean Fishes

• À̹Îö/Lee, Min Chul

• ±è¼öÀÏ/Á¤Á¾¶ô/Kim, Su Il/Chung, Jong Rak

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 161 ~ 171

• Irradiation Preservation of Korean Shellfish

• À̹Îö/Lee, Min Chul

• ±è¼öÀÏ/Á¤Á¾¶ô/Kim, Su Il/Chung, Jong Rak

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 147 ~ 160

• Studies on the Lipolytic Enzyme of Molds

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 141 ~ 146

• Varietal Difference in Amino Acid Composition of Polished Barley

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 129 ~ 135

• The Effect of Korean Soysauce and Soypaste Making on Soybean Protein Quality ; Part 4 . Protein Sup...

• Korean Journal of Food Science and Technology   1976  Volume.8  No.3 121 ~ 128

• A Quality Survey of Packaged Ice Creams in Seoul Area

• Korean Journal of Food Science and Technology   1976  Volume.8  No.2 113 ~ 118

• Studies on Cheese Ripening

• Korean Journal of Food Science and Technology   1976  Volume.8  No.2 107 ~ 112