• 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