• Comparison of Fermentability and Characteristics of Fermented Broth for White Ginseng, Red Ginseng a...

• Han Jae-Yoon

• Goo Dae-Hoon, Han Min-Soo, Ryu Gi-Hyung

• Food Engineering Progress   2007  Volume.11  No.2 119 ~ 126

• Characteristics of Gelatin Packaging Film Incorporated with Propolis for Food Storage

• Cha Jae-Yoon

• Cho Young-Jin, Kim Chul-Jin, Kim Chong-Tai

• Food Engineering Progress   2007  Volume.11  No.2 112 ~ 118

• Analysis of The Fatty Acid Composition and Melting Properties for The Lipid of Coated Chocolate for ...

• Jang Jae-Kweon

• Choi Nak-Eon

• Food Engineering Progress   2007  Volume.11  No.2 103 ~ 111

• Inactivation of Listeria innocua by High Voltage Pulsed Electric Field Using Continuous Treatment Ch...

• Shin Jung-Kue

• Food Engineering Progress   2007  Volume.11  No.2 96 ~ 102

• Optimization of Fluidized Bed Agglomeration in the Production of Weaning Food

• Lee Sang-Cheon

• Kim Eun-Mi, Chang Kyu-Seob

• Food Engineering Progress   2007  Volume.11  No.2 89 ~ 95

• Texture Changes of Soybean Paste(Doenjang) by Heat Treatment

• Mok Chul-Kyoon

• Food Engineering Progress   2007  Volume.11  No.2 84 ~ 88

• Quantitative Risk Assessment Modeling for Staphylococcus aureus in Sushi

• Lim Myung-Nam

• Lee Seong-Ju, Lee Kwang-Geun

• Food Engineering Progress   2007  Volume.11  No.2 77 ~ 83

• Applications of Magnetic Resonance Techniques to Food Processing

• Choi Young-Jin

• Chung Myong-Soo

• Food Engineering Progress   2007  Volume.11  No.2 67 ~ 76