• Interchange of Dietary Culture between Korea and China

• Korean Journal of Food Culture   1989  Volume.4  No.2 191 ~ 198

• Effect of Perilla Oil on the Fatty Acid Composition, ACAT and HMG-CoA Reductase in Microsomes, or Ch...

• Korean Journal of Food Culture   1989  Volume.4  No.2 185 ~ 189

• A Study on the Compositions of the Total Amino Acids and Free Amino Acids in Parts of Omija ( Schiza...

• Korean Journal of Food Culture   1989  Volume.4  No.2 181 ~ 184

• A Study on the Compositions of Free Sugars, Lipids, and Nonvolatile Organic Acids in Parts of Omija ...

• Korean Journal of Food Culture   1989  Volume.4  No.2 177 ~ 179

• A Study on the General Components and Minerals in Parts of Omija ( Schizandra Chinensis Baillon )

• , 

• Korean Journal of Food Culture   1989  Volume.4  No.2 173 ~ 176

• Changes in the Textural Properties of Kimchi during Fermentation

• ÀÌö/Lee,Chul

• ÀÌ¿µ³²/¹Ú±æµ¿/À±¼®ÀÎ/ÇϽ¼ö/Lee,Young Nam/Park,Kill Dong/Yoon,Souk In/Ha,Seoung Soo

• Korean Journal of Food Culture   1989  Volume.4  No.2 167 ~ 172

• Effect of Some Materials on the Content of Nitrate, Nitrite and Vitamin C in Kimchi during Fermentat...

• Korean Journal of Food Culture   1989  Volume.4  No.2 161 ~ 166

• On the Six Kinds of Teas

• Korean Journal of Food Culture   1989  Volume.4  No.2 155 ~ 160

• An Investigation of Dietary Behaviors in Japan and Korea ( Part II )

• Korean Journal of Food Culture   1989  Volume.4  No.2 145 ~ 153

• A Study of Cookery of Daily Meal ( Soora Sang ) in Wonheng Ulmyo Jungri Euigwae ( 1795 )

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• Korean Journal of Food Culture   1989  Volume.4  No.2 125 ~ 143