• A Three Way Contribution of Wheat Flour Lipids , Shortening and Surfactants to Bread - making

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 74 ~ 89

• Purification and Characterization of Streptomyces chibaensis Inulase

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 67 ~ 73

• Isolation of Ginsenoside - Rh1 and - Rh2 by High Performance Liquid Chromatography

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 57 ~ 66

• Lipoxygenase and Off - flavor Development in Some Frozen Foods

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 53 ~ 56

• Studies on Thermal Resistance of Selected Yeast Strain for Pasteurization of Solid Packed Peach

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 43 ~ 52

• A Comparative Study on the Lipid components of Barley and Malt

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 37 ~ 42

• A Comparative Study on the Lipid Components of Barley and Malt

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 30 ~ 36

• Effect of Controlled Atmosphere Storage on Quality of Harvested Asparagus

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 25 ~ 29

• A Study on the Neoasozine Residues in Rice Grain by Neutron Activation Method

• À̼­·¡/Lee, Su Rae

• ±è¿ëÈ­/À̱ºÀÚ/Kim, Yong Hwa/Lee, Koon Ja

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 20 ~ 24

• Studies on the Oil Soluble Constituents of Korean Ginseng

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 15 ~ 19

• Preparation and Evaluation of Dried Noodle Products Made from Composite Flours Utilizing Rice and Wh...

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 6 ~ 14

• Studies on the Amino Acid Components of Korean Hazel Nut

• Korean Journal of Food Science and Technology   1981  Volume.13  No.1 1 ~ 5