• Isolation and purification of natural antimicrobial peptides from Munggae, Halocynthia roretzi

• Kim Se-Kwang

• Choi Kwang-Sun, Son Seok-Min

• Food Engineering Progress   2007  Volume.11  No.1 54 ~ 59

• Analysis of Traditional Injulmi Manufacturing Process 1: Steeping Process

• Tie Jin

• Ryu Gi-Hyung

• Food Engineering Progress   2007  Volume.11  No.1 45 ~ 53

• Study for Nondestructive Detection Algorithm Development of the Internal Browning and Watercore of F...

• Seo Young-Wook

• Lee Kang-Jin, Noh Sang-Ha

• Food Engineering Progress   2007  Volume.11  No.1 38 ~ 44

• Optimization for the Extraction Process of Effective Components from Paprica

• Im Sun-Ju

• Jeon Ju-Yeong, Choi Yong-Hee

• Food Engineering Progress   2007  Volume.11  No.1 31 ~ 37

• Effects of Interstimulus Delay on the Sensory Discrimination: Application of Bi-Lateral Tasting for ...

• Lee Hye-Seong

• Food Engineering Progress   2007  Volume.11  No.1 24 ~ 30

• Physicochemical Properties of Baikseolgi Made with Ikmocho (Leonurus sibiricus L.) Powder

• Yoo Young-Sun

• Kim Hye-Ran, Lee Jun-Ho

• Food Engineering Progress   2007  Volume.11  No.1 18 ~ 23

• Effect of Formulation and Resting Time on the Color of Yellow Alkaline Noodle Sheet

• Kim Soon-Tae

• Park Young-Seo, Chang Hak-Gil

• Food Engineering Progress   2007  Volume.11  No.1 11 ~ 17

• Recent Trend in Red Ginseng Manufacturing Process and Characteristics of Extruded Red Ginseng

• Ryu Gi-Hyung

• Food Engineering Progress   2007  Volume.11  No.1 1 ~ 10