Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients von Park, Ji-Hee, Ahn, Hyo-Ju, Kim, Sung-gun, Chung, Chang-Ho

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Chemical and sensory profiles of dongchimi (Korean watery radish kimchi) liquids based on descriptive and chemical analyses von Cho, Joo-Hyoung, Lee, Seung-Joo, Choi, Jin-Joo, Chung, Chang-Ho

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Green pigmentation and pH change of homogenized garlic von Lee, Hye Jin, Shin, Young Keum, Kyung, Kyu Hang, Chung, Chang-Ho

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주류 제조를 위한 효소 당화에 쌀의 전처리가 미치는 영향 von 안진옥, Jin-ok An, 정장호, Chang-ho Chung, 이승주, Seung-joo Lee

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세계 농산물 수급과 형질전환작물에 대한 우리나라 정책 방향 von 정장호(Chang Ho Chung), 경규항(Kyu Hang Kyung)

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총설 : 모유 올리고당과 분유첨가 Prehiotic 올리고당의 관한 고찰 von 정장호, Chang Ho Chung

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모유 올리고당과 분유첨가 Prebiotic 올리고당의 관한 고찰 von 정장호, Chung, Chang-Ho

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Conversion of Unsaturated Food Fatty Acids into Hydroxy Fatty Acids by Lactic Acid Bacteria von Kim, Myung-Hee, Park, Mee-Seung, Chung, Chang-Ho, Kim, Cheong-Tae, Kim, Youn-Soon, Kyung, Kyu-Hang

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