• Determination of Volatile Nitrosamines from Fermented Anchoby Sauce

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 184 ~ 186

• Studies on the Callus Culture of Stevia as a New Sweetening Source and the Formation of Stevioside

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 179 ~ 183

• Isolation and Purification of Tocopherols and Sterols from Distillates of Soy Oil Deodorization

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 174 ~ 178

• A Study on the Total Mercury Content in Fresh - Water Fishes

• Àü»ó¸°/Jeon, Sang Rin

• ¼Ûö¿ë/¼Õµ¿Çå/È«¼ø°¢/Song, Chul Yong/Shon, Dong Hun/Hong, Soon Gag

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 168 ~ 173

• Effect of Temperature on Aflatoxin Production in Barley by Aspergillus parasiticus

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 162 ~ 167

• Comparison of the Solar Collection Efficiencies of Various Vinyl House

• ½Åµ¿È­/Shin, Dong Hwa

• ¼­±âºÀ/À̵¿¼±/¹Ú³ëÇö/½ÅÈÞ³â/Suh, Kee Bong/Lee, Dong Sun/Park, Know Hyun/Shin, Hyu Nyun

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 156 ~ 161

• Production of Fungal Lipids V . Effects of Vitamins , Metabolic Intermediates and Mineral Salts on t...

• ÀÌÇüÃá/Lee, Hyeong Choon

• ½Åµ¿È­/¹Îº´¿ë/À¯Áø¿µ/Shin, Dong Hwa/Min, Byong Yong/Yoo, Jin Young

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 151 ~ 155

• Studies on the Processing of Raw Material for Noodles

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 146 ~ 150

• Studies on Manufacture of Busuge

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 141 ~ 145

• Studies on the Antioxygenic Substances in Panax ginseng Roots

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 130 ~ 135

• Isolation and Thermal Inactivation of Horseradish Peroxidase Isozymes

• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 125 ~ 129

• Triglyceride Composition of Hazel Nut by HPLC

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 122 ~ 124

• Trypsin Inhibitors from Various Soybean Varieties

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.2 106 ~ 111