• Progressive Freeze - Concentration ; a New Method for High - Quality Concentration of Liquid Food

• Osato Miyawaki

• Food Engineering Progress   2001  Volume.5  No.3 190 ~ 194

• Effects of Water to Rice Ratio and Bulk Density on the Thermal Conductivity of Cooked Rice

• Lee Young-Jin

• Chun Jae-Kun, Moon Tae-Wha, Chung Koo-Min

• Food Engineering Progress   2001  Volume.5  No.3 187 ~ 189

• Location Recognition and Quality Evaluation of Bundle of Dried Tobacco Leaves Via Color Computer Vis...

• Lee Cheol-Ho

• Hwang Heon

• Food Engineering Progress   2001  Volume.5  No.3 180 ~ 186

• Milling Characteristics of Brown Rice Using a Continuous Type Conditioner

• Song Dae-Bin

• Kim Sung-Tae, Han Ku-Yeon

• Food Engineering Progress   2001  Volume.5  No.3 175 ~ 179

• Effective Components of Commercial Fermented Plant Extracts and their HACCP Scheme

• Cho Young-Joo

• Park Sun-Young, Lee Eun-Joo, Lee Cherl-Ho

• Food Engineering Progress   2001  Volume.5  No.3 165 ~ 174

• Concentration of Watermelon Juice by Reverse Osmosis

• Seo Ja-Young

• Kang Hyun-Ah, Chang Kyu-Seob

• Food Engineering Progress   2001  Volume.5  No.3 160 ~ 164

• Physical Properties of Dietary Fiber in Cacao and Their Changes Through L - BTC Process

• Lee Jung-Suk

• Kwon Ik-Boo, Lee Shin-Young

• Food Engineering Progress   2001  Volume.5  No.3 151 ~ 159

• Chemical Composition of Dietary Fiber in Cacao and Its Change Through L - BTC Process

• Lee Jung-Suk

• Kwon Ik-Boo, Lee Shin-Young

• Food Engineering Progress   2001  Volume.5  No.3 145 ~ 150