• Concept of Food Sensory Engineering and Its Application

• Chun J. K.

• Food Engineering Progress   2002  Volume.6  No.3 288 ~ 299

• Shelf Life Determination of Precooked Frozen Meat Dumplings

• Lee young-Chun

• Yang Hyung-Sub, Kim Dong-Ho

• Food Engineering Progress   2002  Volume.6  No.3 281 ~ 287

• Influence of Plasticizers on the RVA Properties of Native Corn Starch and Hydroxypropylated Corn Sta...

• Han Youn-Jeong

• Kim Suk-Shin

• Food Engineering Progress   2002  Volume.6  No.3 275 ~ 280

• Prediction Modeling of Linerboard`s Ring Crush Strength as Affected by Relative Humidity

• Lee Jun-Ho

• Kim Su-Il, Ha Young-Sun

• Food Engineering Progress   2002  Volume.6  No.3 268 ~ 274

• Effect of Red Pepper Particle Size on Oleoresin Extraction Rate from Red Pepper

• Yi Young-Soo

• Chang Kyu-Seob

• Food Engineering Progress   2002  Volume.6  No.3 263 ~ 267

• Effects of Ascorbic Acid in Skim Milk During Light Storage

• Lee Kyong-Heang

• Food Engineering Progress   2002  Volume.6  No.3 256 ~ 262

• Comparison of Antimicrobial Activities of The Garlic Extracts Prepared with Various Organic Solvents

• Oh Chang-Yong

• Hong Eui-Bong, Yoon Kwang-Ro, Lee young-Chun, Kim Keun-Sung

• Food Engineering Progress   2002  Volume.6  No.3 248 ~ 255

• Clarification of Mixed Fruit and Vegetable Juices using Enzyme Treatment

• Sohn Kyoung-Suck

• Lee Jun-Ho, Ha Young-Sun

• Food Engineering Progress   2002  Volume.6  No.3 241 ~ 247

• Changes of Volatile Flavor Components with Different Roasting Processes in Chicory Roots

• Park Chae-Kyu

• Lee Jae-Gon, Jeon Byeong-Seon, Kim Na-Mi, Shim Ki-Hwan

• Food Engineering Progress   2002  Volume.6  No.3 232 ~ 240

• Effect of Moisture Content and Post-Extrusion Variables on Thermal Properties of Corn Starch Extruda...

• Yoo Gi-Chan

• Kim Doo-Sang, Ryu Gi-Hyung

• Food Engineering Progress   2002  Volume.6  No.3 222 ~ 231

• Suppression of Browning of Green Tea by Extraction with Organic Acids

• Mok Chul-Kyoon

• Food Engineering Progress   2002  Volume.6  No.3 215 ~ 221