• Inhibitory Effects of Temperature and Vinegar against Indicator Organisms in Raw Fishes for Sushi in...

• Jung Seung-Won

• Song Ju-Hyun, Lee Kwang-Geun, Hong Kwang-Won, Lee Seong-Ju

• Food Engineering Progress   2006  Volume.10  No.3 192 ~ 200

• Changes in Microbiological Contamination in Tuna (Katsuwonus pelamis) of Various Thawing Temperature

• Jung Seung-Won

• Lee Nam-Jae, Lee Kwang-Geun, Hong Kwang-Won, Lee Seong-Ju

• Food Engineering Progress   2006  Volume.10  No.3 186 ~ 191

• Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet ...

• Lee Myung-Hee

• Lee Young-Tack

• Food Engineering Progress   2006  Volume.10  No.3 180 ~ 185

• Growth Activity of Bifidobacterium spp. by D.Ps (Degree of Polymerization) of Copra Cake Galactomann...

• Park Gwi-Gun

• Food Engineering Progress   2006  Volume.10  No.3 172 ~ 179

• Fermentation Characteristics of Wine Using Fresh Jujube

• Kang Tae-Soo

• Woo Koan-Sik, Lee Joon-Soo, Jeong Heon-Sang

• Food Engineering Progress   2006  Volume.10  No.3 164 ~ 171

• Effect of Concentrated and Isolated Soy Protein on the Texture during Storage of White Layer Cake

• Chang Hak-Gil

• Lee Yong-Suk, Park Young-Seo

• Food Engineering Progress   2006  Volume.10  No.3 151 ~ 163

• Detection Characteristics of Hydrocarbons from Irradiated Soybean by Supercritical Fluid Extraction

• Hong Joo-Heon

• Lee Won-Young

• Food Engineering Progress   2006  Volume.10  No.3 145 ~ 450

• Physicochemical Characteristics of Bagel Dough Supplemented with Rye Flour

• Yoo Suk-Hyung

• Park Young-Seo, Chang Hak-Gil

• Food Engineering Progress   2006  Volume.10  No.3 137 ~ 144