K.H. Lee is an author at Chungnam National University specializing in microbiology, food preservatives, and food chemistry.
Top concepts
HealthAquacultureEngineeringFood SafetyFood QualityMicrobiologyFood ChemistryMarine BiologyFood PreservationFood Preservatives
Publications per year
2002–2002
1
1
Production of Low Salted and Fermented Shrimp by Irradiation
K.H. Lee, Heejae Ahn, Cheorun Jo et al. · Journal of Food Science · 2002 · 26 citations
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