• Overall Assessment of Organochlorine Insecticide Residues in Korean Foods

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 82 ~ 94

• Staling Rate of Cooked Rice Stored at 21¡É and 72¡É

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 80 ~ 81

• Studies on the Mutation of Aspergillus niger

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 72 ~ 79

• Mutagenicity of the Material from Aspergillus to Salmonella typhimurium

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 67 ~ 71

• The Content and Chemical and Physical Properties of the Pectin in Tangerine Peel

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 63 ~ 66

• Studies on Preparation of Lactic Acid Fermented Beverages from a Malt Syrup

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 57 ~ 62

• Effects of External Conditions on the Emulsifying Property of Proteins

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 49 ~ 56

• Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrat...

• ÀÌÀÀÈ£/Lee, Eung Ho

• ±è¼¼±Ç/Á¶´öÁ¦/Â÷¿ëÁØ/ÀüÁß±Õ/Kim, Se Kwon/Cho, Duck Jae/Cha, Yong Jun/Jeon, Joong Kyun

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 43 ~ 48

• Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrat...

• ÀÌÀÀÈ£/Lee, Eung Ho

• ÇѺÀÈ£/±è¼¼±Ç/Á¶´öÁ¦/Han, Bong Ho/Kim, Se Kwon/Cho, Duck Jae

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 36 ~ 42

• Heat - induced Changes in Meat

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 30 ~ 35

• Studies on the Texture Describing Terms of Korean

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 21 ~ 29

• Changes in Texture during the Boiling Process of Potatoes

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 16 ~ 20

• Growth Rate of Bacillus cereus and Heat Resistance of its Spores

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 11 ~ 15

• Effect of Organic Acids on Suppression of Fishy Odor in Salted Clam Pickle

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 6 ~ 10

• Studies on Invertase from Korean Ginseng , Panax ginseng C . A . Meyer

• Korean Journal of Food Science and Technology   1982  Volume.14  No.1 1 ~ 5