• Coefficient of Omija ( Schizandra chinensis ) during Hot Water Leaching

• Kwon Young-An

• Mok Chul-Kyoon, Park Jong-Hyun, Lee Seong-Ju

• Food Engineering Progress   1999  Volume.3  No.4 238 ~ 242

• Internet Virtual Experimentation System for Spray Drying

• Kang Jun-Young

• Lee Seong-Ju

• Food Engineering Progress   1999  Volume.3  No.4 234 ~ 237

• Physical Analysis of Beverage Powder for Cup Drink Vending Machine

• Kim Yeung-Im

• Lee Seong-Ju, Kwon Young-An, Mok Chul-Kyoon, Park Jong-Hyun

• Food Engineering Progress   1999  Volume.3  No.4 230 ~ 233

• Effects of Ethylene Treatment on Stimulating the Color Development Related to Postharvest Ripening o...

• Lee Gwi-Hyun

• Food Engineering Progress   1999  Volume.3  No.4 225 ~ 229

• Volume Measurement of an Agricultural products with a Pressure Variation Method ( PVM )

• Lee Hyun-Dong

• Chung Hun-Sik, Kim Nam-Hee, , Sohn Tae-Young, Kang Jun-Soo, Chung Shin-Kyo, Choi Jong-Uck

• Food Engineering Progress   1999  Volume.3  No.4 220 ~ 224

• The Change of Carotenoid Pigment in Korean Pumpkin using Drying

• Whang Hae-Jeung

• Food Engineering Progress   1999  Volume.3  No.4 214 ~ 219

• Supercritical Fluid Extraction of Aroma Compounds from Jujube Fruits Heated with Various Temperature...

• Kim Mi-Ra

• Min Yong-Kyu, Yoon Hyang-Sik, Park Hee-Jeong

• Food Engineering Progress   1999  Volume.3  No.4 205 ~ 213

• Changes of Chemical Characteristics in Reused Brines During Salting Process of Spring Chinese Cabbag...

• Yoon Hye-Hyun

• Jin Soo-Kyung, Choi Hee-Kyung, Choi Suk-Kyung, Kim Dong-Man

• Food Engineering Progress   1999  Volume.3  No.4 199 ~ 204

• Optimiation of Cultural Conditions for 1-octen-3-ol Production in the Submerged Cultures of Agaricus...

• Byun Tae-Gang

• Food Engineering Progress   1999  Volume.3  No.3 193 ~ 197

• Modified Atmosphere Packaging of Fresh Cucumber and Zucchini by Using Antimictobial Plastic Films

• Shin Dong-Hyuk

• An Duck-Soon, Cho Sung-Hwan, Lee Dong-Sun

• Food Engineering Progress   1999  Volume.3  No.3 186 ~ 192

• Automation of Kimchi Fermentation Based on Pattern Analysis

• Chun J. K.

• Kim K. M., Woo D. H.

• Food Engineering Progress   1999  Volume.3  No.3 181 ~ 185

• Viscosity and Thermal Characterization of Levan

• Jung Sung-Je

• Song Ki-Bang, Kim Byung-Yong, Chun Uck-Han, Rhee Sang-Ki

• Food Engineering Progress   1999  Volume.3  No.3 176 ~ 180

• Analysis of Falvors in Heat - Sterilized YakJu

• Kang Mi-Young

• Yoo Seung-Seok, Park Young-Seo, Mok Chul-Kyoon, Chang Hak-Gil

• Food Engineering Progress   1999  Volume.3  No.3 170 ~ 175

• Development of UV Sterilization System Equipped in Stainless Steel Tube

• Lim Hyun-Soo

• Kim Seung-Mo, Choi Myeong-Rak, Choi Choon-Soon, Kong Hong-Jin, Kim Jung-Hoe

• Food Engineering Progress   1999  Volume.3  No.3 164 ~ 169

• Selection of Commercial Proteolytic Enzymes for the Production of Brewer¡¯s Yeast Extract

• Chung Young-Sun

• Chae Hee-Jeong, Kim Dong-Chung, Oh Nam-Soon, Park Mie-Ja, Lee Yang-Soon, In Man-Jin

• Food Engineering Progress   1999  Volume.3  No.3 159 ~ 163

• The Effect on Permeability of Ultrafiltration by Addition of Powdered Activated Carbon

• Chung Ho-Duck

• Ko Eun-Jung, Youn Kwang-Sup, Lee Won-Young, Choi Yong-Hee

• Food Engineering Progress   1999  Volume.3  No.3 152 ~ 158

• Mechanical Properties and Thermal Degradability of Degradable Polyethylene Films Prepared with Oxidi...

• Lee Sun-Ja

• Kim Sung-Hong, Kim Mee-Ra

• Food Engineering Progress   1999  Volume.3  No.3 141 ~ 151

• Development of Washing System for Mountain Herb (1) - Transport capacity by air bubble -

• Kim S.-H.

• Shin Beom-Soo, Ham Seung-Shi, Lee Sang-Young, Oh D. H.

• Food Engineering Progress   1999  Volume.3  No.3 134 ~ 140

• Effect of High Hydrostatic Pressures on Biological Systems

• Hong Seok-In

• Park Wan-Soo

• Food Engineering Progress   1999  Volume.3  No.3 123 ~ 133

• Quality Stability of Emulsion Curd Containing Squid Viscera Oil - added Fish Burger during Frozen St...

• Kim Jin-Soo

• Yeum Dong-Min, Ha Jin-Hwan

• Food Engineering Progress   1999  Volume.3  No.2 117 ~ 122