1 "실무 식품위생학" 진로연구사. 190-192, 2003
2 "肉製品の 鮮度保持と測定" 1975
3 "Use of the 2-thiobarbituric acid agent to measure rancidity in frozen pork" 326-330, 1954
4 "Studies on the prolonging of Kimchi fermentation by adding chitosan" 17 (17): 60-65, 2004
5 "Studies on the flavor of meats Formation and degradation of inosinic in meats" 1965
6 "Quality evaluation of refrigerated chicken wings treated with organic acids" 23 : 327-335, 2000
7 "Physicochemical quality and Gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid" 9 : 218-221, 2000
8 "Microbiological and sensory evaluations of refrigerated chicken in summer" 16 (16): 16-20, 2001
9 "Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate during retail and refrigerated storage" 27 (27): 189-195, 2000
10 "Microbiological and physical quality of refrigerated chicken legs treated with acetic acid" 7 : 13-17, 1998
1 "실무 식품위생학" 진로연구사. 190-192, 2003
2 "肉製品の 鮮度保持と測定" 1975
3 "Use of the 2-thiobarbituric acid agent to measure rancidity in frozen pork" 326-330, 1954
4 "Studies on the prolonging of Kimchi fermentation by adding chitosan" 17 (17): 60-65, 2004
5 "Studies on the flavor of meats Formation and degradation of inosinic in meats" 1965
6 "Quality evaluation of refrigerated chicken wings treated with organic acids" 23 : 327-335, 2000
7 "Physicochemical quality and Gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid" 9 : 218-221, 2000
8 "Microbiological and sensory evaluations of refrigerated chicken in summer" 16 (16): 16-20, 2001
9 "Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate during retail and refrigerated storage" 27 (27): 189-195, 2000
10 "Microbiological and physical quality of refrigerated chicken legs treated with acetic acid" 7 : 13-17, 1998
11 "Microbiological and other characteristics of chicken breast meat following electron-beam and sous-vide treatments" 1992
12 "Microbial growth on plate beef during extended storage after washing and sanitizing" 1979
13 "Mechanical properties of chitosan film Effect of solvent acid" 1982
14 "Manufacturing technigues and development trends of chitin, chitosan and oligosaccharides(in Korean)." 2 (2): 66-90, 1997
15 "Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round" 1993
16 "JT Chlorination of water used for poultry processing" 9 : 129-, 1968
17 "JJ Problems associated with commercial lamb washing in Ireland" 211-, 1982
18 "J Acids as poultry meat preservatives" 44 : 582-, 1965
19 "Improvement of shelf-life and wholesomeness of ground beef by irradiation 1" 1992
20 "Improved procedures for meat sanitation" 1968
21 "Hygiene bei der schlachtung von schweinen Die verwendung eines infrarotunnels in der schlachtsrasse" 1977
22 "Food industrial applications of chitin and chitosan(in Korean)." 2 (2): 43-59, 1997
23 "Evaluation of a prototype beef carcass washer in a commerical plant" 1981
24 "Effect of storage properties of pork dipped in chitosan solution" 32 (32): 519-525, 2003
25 "Effect of lactic acid treatment on microorganism and sensory characteristics in chickens" 13 (13): 1997
26 "Effect of carbon dioxide on growth of meat spoilage bacteria" 1980
27 "DK Bacterial effectiveness of the three chlorine sources used in beef carcass washing" 42-, 1976
28 "Beef carcass washing to reduce bacterial contamination" 1974
29 "Antitumor antibacterial and calcium absorption acceleration effects of chitosan oligosaccharides prepared by using ultrafilteration membrane enzyme reactor(in Korean)." 60-78, 1997