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au.\*:("CHERL HO LEE")

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MICROSTRUCTURE OF SOY BEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD.CHERL HO LEE; CHOKYUN RHA.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 79-84; BIBL. 23 REF.Article

COMPARISON OF THE EFFICACY OF STEAM STERILIZATION INDICATORSCHERL HO LEE; MONTVILLE TJ; SINSKEY AJ et al.1979; APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1979; VOL. 37; NO 6; PP. 1113-1117; BIBL. 6 REF.Article

EFFECT OF COMPRESSION RATION ON THE MECHANICAL PROPERTIES OF CHEESEIMOTO EM; CHERL HO LEE; CHOKYUN RHA et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 343-345; BIBL. 5 REF.Article

DISINTEGRATION OF DRIED YEAST CELLS AND ITS EFFECTS ON PROTEIN EXTRACTABILITY, SEDIMENTATION PROPERTY, AND VISCOSITY OF THE CELL SUSPENSIONCHERL HO LEE; SHEK KWAN TSANG; URAKABE R et al.1979; BIOTECHNOL. AND BIOENGNG; USA; DA. 1979; VOL. 21; NO 1; PP. 1-17; BIBL. 19 REF.Article

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