• Effects of Heat Treatment on the Radiosensitivity of Salmonellae

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• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 88 ~ 91

• Studies on the Composition of Fatty Acid and Protein in Pumpkin Seeds

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• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 83 ~ 87

• Physico - chemical Properties of Bracken(Pteridium aquilinum) Root Starch

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 57 ~ 62

• Kinetic Studies on Cooking of Rice of Various Polishing Degrees

• ±ÇÅ¿Ï/Kwon, Tai Wan

• ÃÖÈ«½Ä/º¯À¯·®/±è¼º°ï/Cheigh, Hong Sik/Pyun, Yu Ryang/Kim, Sung Kon

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 52 ~ 56

• Formation of Luteoskyrin by Penicillium islandicum

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 46 ~ 51

• Muscle Ultrastructural Changes by Lysosomal Enzymes 2 . Scanning Electron Microscopic Studies

• Á¶¹«Á¦/Cho, Moo Je

• À±Å±Ô/¹ÐÅæÀ̺£Àϸ®/Yoon, Tae Gyu/Bailey, Milton E

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 36 ~ 45

• Muscle Ultrastructural Changes by Lysosomal Enzymes

• Á¶¹«Á¦/Cho, Moo Je

• À±Å±Ô/¹ÐÅæ ÀÌ º£Àϸ®/Yoon, Tae Gyu/Bailey, Milton E.

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 27 ~ 35

• Detection of Adulterated Foods by the Use of Fluorescence

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 16 ~ 26

• Rheological and Baking Studies of Composite Flour from Wheat and Naked Barley

• ±ÇÅ¿Ï/Kwon, T W

• ÃÖÈ«½Ä/±è¼º°ï/ÇÇÀ̸¶½ºÅæ/ºñ¿¤´ÙÆ÷·Î´Ï¾Æ/Cheigh, H S/Kim, S K/Marston, P E/D¢¥Appolonia, B L

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 11 ~ 15

• The Effect of Light Quality on the Major Components of Hot Pepper Plant(Capsicum annuum L .) Grown i...

• ±è±¤¼ö/Kim, Kwang Soo

• ±è¼øµ¿/¹ÚÁ¤¸¢/³ë½Â¹®/À±ÅÂÇå/Kim, Soon Dong/Park, Jyung Rewng/Roh, Seung Moon/Yoon, Tai Hyeon

• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 8 ~ 10

• Dehydration of Soybean Residue by Hot - air in Conjunction with Filter Pressing

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• Korean Journal of Food Science and Technology   1978  Volume.10  No.1 1 ~ 7