• Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar

• Kim Hye-Won

• Shin Jung-Kue

• Food Engineering Progress   2021  Volume.25  No.2 155 ~ 160

• Change in Quality of Pork Belly and Pork Shoulder with Low Temperature Hydrostatic Pressure and Ultr...

• Nam Jung-Hyun

• Kim Chul-Beom, Ko Deok-Hoon, Chun Ji-Yeon

• Food Engineering Progress   2021  Volume.25  No.2 147 ~ 154

• Effect of Non-thermal Pasteurization on Minced Chicken Meat Based Pet Food and Its Quality Attribute...

• Kang Su-Wang

• Hwang Jeong-Hyeon, Jung Ah-Hyun, Park Eun-Young, Park Sang-Eun, Yoon Yo-Han, Park Sung-Hee

• Food Engineering Progress   2021  Volume.25  No.2 139 ~ 146

• A Study on the Salty Enhancing Effect in Culinary Application by Enzymatically Hydrolyzed Isolated S...

• Kim Jin-Seon

• Shin Jung-Kue

• Food Engineering Progress   2021  Volume.25  No.2 132 ~ 138

• Comparison of the Quality Characteristics of Kimchi Cabbage (Brassica rapa L. spp. Pekinensis) by Mo...

• Lee Hye-Jin

• Min Sung-Gi, Hwang So-Jeong, Seo Hye-Young

• Food Engineering Progress   2021  Volume.25  No.2 125 ~ 131

• Optimization of Compositions for Kombucha with Rubus coreanus

• Ryu Su-Jeong

• Lee Chang-Young, Kang Gyeong-Seok, Kim Sang-Gwan, Seo Dong-Ho

• Food Engineering Progress   2021  Volume.25  No.2 118 ~ 124

• A Study on the Characterization of Halophilic Microorganisms Isolated from Fermented Seafood

• Jeong Ga-Eul

• Ganbat Dariimaa, Yeom Yu-Jeong, Choi Bo-Gyeong, Lee Han-Seung, Park Mi-Hwa, Shin Kee-Sun, ...

• Food Engineering Progress   2021  Volume.25  No.2 110 ~ 117

• Effects of Cooling Rate on Quality Characteristics of Spring Kimchi Cabbage (Brassica campestris L. ...

• Min Sung-Gi

• Jeon Jun-Young, Han Eung-Soo

• Food Engineering Progress   2021  Volume.25  No.2 102 ~ 109

• Biosorption of CR Dye in Aqueous Solution by Bacillus licheniformis SRCM 120569 Isolated from Korean...

• Kim Jin-Won

• Yang Hee-Jong, Ha Gwang-Su, Jeong Su-Ji, Yang Hee-Gun, Jeong Ho-Jin, Park Se-Won, Jeong Do...

• Food Engineering Progress   2021  Volume.25  No.2 95 ~ 101

• Effects of Oyster Mushroom Addition on Physicochemical Properties of Full Fat Soy-based Meat Analog ...

• Cho Sung-Young

• Ryu Gi-Hyung

• Food Engineering Progress   2021  Volume.25  No.2 85 ~ 94