• Nutritional and Organoleptical Aspects of UHT Treated Milk

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 276 ~ 282

• In - Bin Drying of High - Moisture Paddy with Continuous Blowing of Ambient Air

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 271 ~ 275

• Antioxidant Activity of Maltol , Kojic Acid , Levulinic Acid , Furfural , 5 - Hydroxymethyl Furfural...

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 265 ~ 270

• Studies on Thermal Oxidation of of Soybean Oil

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 257 ~ 264

• Studies on Malo - Alcoholic Fermentation in Brewing of Apple Wine

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 244 ~ 249

• Studies on Malo - Alcoholic Fermentation in Brewing of Apple Wine

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• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 236 ~ 243

• Energy Accounting in Peach Canning Operations

• ½Åµ¿È­/Shin, Dong Hwa

• ¹Îº´¿ë/À̵¿¼±/¹Ú³ëÇö/½ÅÈÞ³â/Min, Byong Yong/Lee, Dong Sun/Park, Know Hyun/Shin, Hyu Nyun

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 232 ~ 235

• Studies on the Triglyceride Composition of Some Vegetable Oils

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 226 ~ 231

• Studies on the Triglyceride Composition of Some Vegetable Oils

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 219 ~ 225

• Studies on the Evaluation for the Quality of Food by Sensory Testing

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 210 ~ 218

• Studies on the Evaluation for the Quality of Food by Sensory Testing

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 203 ~ 209

• Kinetic Studies on the Thermal Degradation of Ginsenosides in Ginseng Extract

• ÃÖÁøÈ£/Choi, Jin Ho

• ¼ºÇö¼ø/±èµÎÇÏ/¿À¼º±â/±è¿ìÁ¤/Sung, Hyun Soon/Kim, Doo Ha/Oh, Sung Ki/Kim, Woo Jung

• Korean Journal of Food Science and Technology   1982  Volume.14  No.3 197 ~ 202