• 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

• Moisture Content Measurement of Wheat Flour and Red - pepper Powder using RF Capacitance (2) - Measu...

• Kim Ki-Bok

• Lee Jong-Whan, Noh Sang-Ha

• Food Engineering Progress   1999  Volume.3  No.2 111 ~ 116

• Moisture Content Measurement of Wheat Flour and Red - pepper Powder using RF Capacitance (1) - Chara...

• Kim Ki-Bok

• Lee Jong-Whan, Noh Sang-Ha

• Food Engineering Progress   1999  Volume.3  No.2 104 ~ 110

• Functional Relationships between Survival Time and the Concentrations of Dissolved Oxygen, Ammonium ...

• Cho Young-Je

• Kim C.B., Hur Byung-Ki

• Food Engineering Progress   1999  Volume.3  No.2 98 ~ 103

• Studies on the Efficient Extraction Process of Alginic Acid in Sea Tangle

• Jung Jae-Young

• Hur Sang-Sun, Choi Yong-Hee

• Food Engineering Progress   1999  Volume.3  No.2 90 ~ 97

• Pyun Yu-Ryang

• Lee Shin-Young, Yoo Seung-Seok, Lee Joung-Suk, Lee Man-Chong, Kwon Ik-Boo

• Food Engineering Progress   1999  Volume.3  No.2 81 ~ 89

• Optimization of Hot Winnowing Condition of Cacao Bean Processing by L-BTC Process

• Pyun Yu-Ryang

• Lee Shin-Young, Yoo Seung-Seok, Lee Joung-Suk, Hong Seung-Kyun, Lee Man-Chong, Chang Young-Youl...

• Food Engineering Progress   1999  Volume.3  No.2 74 ~ 80

• Microencapsulation of Anchovy Oil using Chitosan

• Lim Sang-Bin

• Jwa Mi-Kyung

• Food Engineering Progress   1999  Volume.3  No.2 69 ~ 73

• Dieletric Properties of Cocoa Beans

• Lee Joo-Hee

• Kim Suk-Shin

• Food Engineering Progress   1999  Volume.3  No.2 64 ~ 68

• Clarification of Grape Juice by Ultrafiltration, and Membrane Fouling Characteristics

• Ko Eun-Jung

• Choi Yong-Hee

• Food Engineering Progress   1999  Volume.3  No.2 57 ~ 63