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Publications by Chung-Young CHUNG
Studies on Discoloration of Fishery Products-V
Nippon Suisan Gakkaishi
Aquatic Science
Effect of Microwave and Open Flame Heating on the Microbial Counts and Weight Loss of Eel.
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Studies on the Fishery of Zuwai Crab in the Japan Sea-V
Nippon Suisan Gakkaishi
Aquatic Science
Processed Fishery Products
On the Brown Discoloration in Fish Jelly Products-I
Nippon Suisan Gakkaishi
Aquatic Science
Studies on the Brown Discoloration of Heated Phospholipids. I
Journal of Japan Oil Chemists' Society
Studies on the Antioxidants v. : Antioxidative Activity of Oxidation Products of BHA
Eisei kagaku
Studies on a Kind of Discoloration of Fish-Oil. III
Nippon Suisan Gakkaishi
Aquatic Science
The Preservation of Fishery Products for Food,
Motile Enterococci Isolated From Fishery Products
Fisheries Science
Aquatic Science
Synthetic Studies on Spiroketal Natural Products. V. Total Synthesis of (+)-Talaromycin a and (-)-Talaromycin B.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
