• A Report on Korean Food Items I Bab Jouk Mieum Kuksu Tokkuk Sujebi

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• Korean Journal of Food Culture   1987  Volume.2  No.1 93 ~ 102

• Socio economic Approaeh to the Chronic State of Famine and Exploitation of Famine Relief Food in th...

• Korean Journal of Food Culture   1987  Volume.2  No.1 81 ~ 92

• Studies on the Sensory Characteristies of traditional Korean Cookies, Hankwa

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• Korean Journal of Food Culture   1987  Volume.2  No.1 71 ~ 79

• A Literature Review on Traditional Korean Cookies, Hankwa

• Korean Journal of Food Culture   1987  Volume.2  No.1 55 ~ 69

• A Study on the Regional Characteristics of Korean Chotkal - The kinds and materials of chotkal -

• Korean Journal of Food Culture   1987  Volume.2  No.1 45 ~ 54

• The Bibliographical Study on Development of Yackwa

• Korean Journal of Food Culture   1987  Volume.2  No.1 33 ~ 43

• The Taste Compounds of Damchi jeotguk Concentrated Sea Mussel Extract

• ÀÌÀÀÈ£/Lee,Eung Ho

• ±èÁø¼ö/¿À±¤¼ö/¾Èâ¹ü/±èÁ¤±Õ/Áö½Â±æ/Kim,Jin Soo/Oh,Kwang Soo/Ahn,Chang Bum/Kim,Jeong Gyun/Jee,Sung Kil

• Korean Journal of Food Culture   1987  Volume.2  No.1 25 ~ 31

• A Study on Wine of Yi Dynasty in 1600

• Korean Journal of Food Culture   1987  Volume.2  No.1 17 ~ 24

• Historical Review of Fermented Condiments in Korea

• Korean Journal of Food Culture   1987  Volume.2  No.1 9 ~ 16

• Moving Distance of Laborer in the Kitchen for Systematie of the Korean Foods

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• Korean Journal of Food Culture   1987  Volume.2  No.1 1 ~ 8