by Seo, C.H, Kim, K.S. (Yeungnam University, Kyungsan (Korea Republic). Department of Food and Nutrition), Shin, S.R. (Kyungsan University, Kyungsan (Korea Republic). Department of Food Science), Jeung, Y.J. (Dongkuk Junior College, Chilkok (Korea Republic). Department of Traditional Fermented Food)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.04.1997)

by Seo, C.H, Kim, K.S. (Yeungnam University, Kyungsan (Korea Republic). Department of Food and Nutrition), Shin, S.R. (Kyungsan University, Kyungsan (Korea Republic). Department of Food Science), Jeung, Y.J. (Dongkuk Junior College, Chilkok (Korea Republic). Department of Traditional Fermented Food)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.04.1997)

by Kim, M.H, Son, M.A, Kim, K.S. (Yeungnam University, Kyungsan (Korea Republic). Department of Food and Nutrition), Shin, S.R. (Kyungsan University, Kyungsan (Korea Republic). Department of Food Science)
Published in Hangug ṅyeṅṅyaṅ sigryaṅ haghoi ji (01.08.1992)

by Kim, K.S. (Yeungnam University, Kyungsan (Korea Republic). Department of Food and Nutrition), Shin, S.R. (Kyungsan University, Kyungsan (Korea Republic). Department of Food Science), Song, J.H. (Taegu Junior College, Taegu (Korea Republic). Department of Food and Nutrition), Jeong, Y.J. (Dongkuk Junior College, Chilgok (Korea Republic). Department of Traditional Fermented Food)
Published in Hangug ṅyeṅṅyaṅ sigryaṅ haghoi ji (01.04.1995)