by Shim, K.H. (Gyeongsang National University, Chinju (Korea Republic). Department of Food Science and Technology), Kahng, G.G. (Chinju National University, Chinju (Korea Republic). Department of Food Processing), Lee, J.W. (Korea Ginseng and Tobacco Research Institute, Taejon (Korea Republic)), Kim, H.C. (Chinju National University, Chinju (Korea Republic). Department of Microbiological Engineering), Ha, Y.L. (Gyeongsang National University, Chinju (Korea Republic). Department of Agricultural Chemistry)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.1996)