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Nak-Ju Sung

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Publication

Featured researches published by Nak-Ju Sung.

Journal of The Korean Society of Food Science and Nutrition | 1984

Changes in Nitrogenous Compounds of Soybean during Chungkookjang Koji Fermentation

Nak-Ju Sung; Young-Ae Ji; Seung-Yong Chung

Korean Journal of Food Science and Technology | 1982

Studies on Constituent Variation during Storage after Freeze-Drying of Chestnut

Bong-Seuk Ha; Myong-Sook Bae; Tae-Myong Jeong; Nak-Ju Sung; Yaung-Ok Son

Journal of The Korean Society of Food Science and Nutrition | 1997

Effect of Ascorbic Acid or BHA on the Formation of Cholesterol Oxidation Products during Storage of Salted Mackerel, Scomber japonicus

Yoon-Sook Kim; Il-Sook Lee; Joo-Hee Lee; Nak-Ju Sung

Korean Journal of Food Science and Technology | 1977

The Taste Compounds of Fermented Squid, Loligo kobiensis

Eung-Ho Lee; Nak-Ju Sung

The Korean Journal of Nutrition | 1981

Studios on the Food from Fresh Water Fish(II)-The Taste Compounds in Meat of Crucian Carp, Skate

Nak-Ju Sung; Ki-Hwan Shim

Journal of The Korean Society of Food Science and Nutrition | 1988

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Nak-Ju Sung; Oe-Ja Hwang; Eung-Ho Lee

Journal of The Korean Society of Food Science and Nutrition | 1984

Fish, Snake Head and Loaches-

Nak-Ju Sung; Eung-Ho Lee; Bong-Seuk Ha

Journal of The Korean Society of Food Science and Nutrition | 1981

Studies on N-Nitrosamine of Korean Ordinary Soysauce

Seung-Yong Chung; Nak-Ju Sung; Jong-Mi Lee

The Korean Journal of Nutrition | 1980

Studies on the Food from Fresh Water Fish -3. Composition in Amino Acids and Nucleotides of the Dorsal Muscle of Some Fresh Water Fishes, Sweet Fish, Cornet Fish, Mandarin Fish and Read Fish-

Nak-Ju Sung; Ki-Hwan Shim; Jong-Ho Lee; Jong-Mi Lee

The Korean Journal of Nutrition | 1977

The Taste Compounds in Fermented Entrails of Trepang, Stichopus Japonicus

Seung-Yong Chung; Jong-Mee Lee; Jong-Ho Lee; Nak-Ju Sung

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