• Usage of Ultraviolet Sterilizers Used in Domestic Restaurants and Catering Businesses

• Lee Nam-Hoon

• Kim Nam-Il, Mok Chul-Kyoon

• Food Engineering Progress   2007  Volume.11  No.3 225 ~ 229

• Optimization of Conditions for Manufacturing Vegetable Juice Using Pulsed Electric Field (PEF) Techn...

• Choi Mun-Sil

• Shin Jung-Kue, Chung Myong-Soo

• Food Engineering Progress   2007  Volume.11  No.3 216 ~ 224

• Fault Tree Analysis on Utensil Washing for Food Safety Management

• Park Ae-Ri

• Lee Seong-Ju, Hong Kwang-Won

• Food Engineering Progress   2007  Volume.11  No.3 208 ~ 215

• Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol

• Ahn Jun-Bae

• Food Engineering Progress   2007  Volume.11  No.3 203 ~ 207

• Optimization of Microwave-assisted Extraction Process of Hericium erinaceus

• Lee Kyung-A

• Jung Ji-Eun, Choi Yong-Hee

• Food Engineering Progress   2007  Volume.11  No.3 195 ~ 202

• Preparation of Functional Nutrient Enriched Rices by Coating Method

• Her Yun-Mi

• Lee Sang-Young, Lee Shin-Young

• Food Engineering Progress   2007  Volume.11  No.3 185 ~ 194

• Comparative Study on Chemical Composition of Korean Aloes of Three Species According to Different Po...

• Cha Tae-Yang

• Baek Jin-Hong, Lee Shin-Young

• Food Engineering Progress   2007  Volume.11  No.3 175 ~ 184

• Quality Characteristics and Storage Improvement Studies of Rubus coreanus Added Soybean Curd

• Han Myung-Ryun

• Kim Myung-Hwan

• Food Engineering Progress   2007  Volume.11  No.3 167 ~ 174

• Quality Characteristics of Baikseolgi Made with Hovenia dulcis

• Ryu Mi-Nam

• Kim Hye-Ran, Seog Eun-Ju, Lee Jun-Ho

• Food Engineering Progress   2007  Volume.11  No.3 161 ~ 166

• Physicochemical Properties and Physiological Activities of Olive Leaf (Olea europaea L. var. Kalamat...

• Choi Nam-Young

• Shin Han-Seung

• Food Engineering Progress   2007  Volume.11  No.3 153 ~ 160

• Food Nanotechnology: Present and Perspective

• Cho Yong-Jin

• Food Engineering Progress   2007  Volume.11  No.3 145 ~ 152