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• Studies on Chemical Properties of Cheongtae

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• Study on Management of Artificial Flavors in Korea

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• Study of Stability in the Riboflavin Content of Dietary Supplements on Storage Conditions

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• Journal of Food Hygiene and Safety   2005  Volume.20  No.4 225 ~ 231

• Synergistic Effect of Physico-chemical Treatment and Bacteriocin Produced by Enterococcus faecium MJ...

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• Partial Purification of Bacteriocin Produced by Enterococcus faecium MJ-14 Isolated from Meju

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• Journal of Food Hygiene and Safety   2005  Volume.20  No.4 211 ~ 216

• Trace Metal Contents in Cultured and Wild fishes from the Coastal Area of Tongyeoung, Korea and thei...

• Journal of Food Hygiene and Safety   2005  Volume.20  No.4 205 ~ 210

• Contents of Di-(2-ethylhexyl) Phthalate in PVC Food Packaging (In 2000-2002 and 2004)

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• Analysis of Acrylamide in Processed Foods Obtained from Korean Markets

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• Journal of Food Hygiene and Safety   2005  Volume.20  No.4 191 ~ 198