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현대영어영문학, ISSN 1738-7620, 1975, Volume 10, p. 69
Journal Article
영어영문학연구, ISSN 1598-3293, 12/1975, Volume 10, pp. 69 - 94
Journal Article
현대영어영문학, ISSN 1738-7620, 1976, Volume 11, p. 93
Journal Article
영어영문학연구, ISSN 1598-3293, 06/1976, Volume 11, pp. 93 - 114
Journal Article
영어영문학, 1980, Volume 1, p. 3
Journal Article
한국축산학회지, ISSN 1598-9429, 1980, Volume 22, Issue 2, p. 101
The yeast cheese was made to reduce ripening period and to have a good taste for Korean. The yeast cheese was made by Saccharomyces fragilis and Debaryomyces... 
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1980, Volume 21, Issue 2, pp. 201 - 205
Journal Article
영어영문학, 1981, Volume 2, p. 75
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1981, Volume 22, Issue 2, pp. 475 - 478
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1981, Volume 22, Issue 4, pp. 861 - 864
Journal Article
산업미생물학회지, ISSN 0257-2389, 1982, Volume 10, Issue 3, p. 217
Journal Article
산업미생물학회지, ISSN 1598-642X, 1982, Volume 10, Issue 3, pp. 217 - 222
A lactic starter organism, Lactobaciilus casei YIT 9018 was treated with N-methyl-N'-nitro-N-nitrosoguanidine (NTG) to obtain phage-resistant mutants. Freshly... 
Journal Article
영어영문학, 1982, Volume 3, p. 225
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1983, Volume 24, Issue 3, pp. 599 - 603
Journal Article
Nara sarang, ISSN 1739-7855, 1984, Volume 53, pp. 48 - 49
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1986, Volume 27, Issue 4, pp. 667 - 673
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1987, Volume 28, Issue 2, pp. 395 - 401
Journal Article
새얼어문논집, ISSN 1598-1460, 1988, Volume 4, p. 285
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1988, Volume 29, Issue 4, pp. 649 - 657
Journal Article
Daihan angwa haghoi jabji, ISSN 0378-6471, 1989, Volume 30, Issue 1, pp. 131 - 136
Journal Article
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