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Publications by Myung-Sub Chung

Reduction of Perfluorinated Compound Content in Fish Cake and Swimming Crab by Different Cooking Methods

Applied Biological Chemistry

Organic Chemistry

Molecular Biology

English

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The Effect of Different Cooking Methods on Nutrient Content of Selected Bangladeshi Fish

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Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts

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Circatidal Swimming Behaviors of Fiddler Crab Uca Pugilator Larvae From Different Tidal Regimes

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Effect of Cooking Methods on the Phytosterol Content in Nine Selected Vegetables

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Exploitation of Marine Swimming Crab in Cox’s Bazar, Bangladesh

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An Interlaboratory Study of Perfluorinated Alkyl Compound Levels in Human Plasma

Environmental Research

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Combination of Rice Varieties and Cooking Methods Resulting in a High Content of Resistant Starch

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The Effect of Artisanal Processing Methods on Lysine Content in Selected Fish Species From Different Lakes in Uganda

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Monitoring and Development of Pretreatment Method for Perfluorinated Compounds in Fish Samples

Journal of Korean Society of Environmental Engineers

English