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Food Science and Preservation  

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1 Development of Freezing Time Prediction Model and Thermo-physical Properties of Frozen Kimchi
정진웅;김병삼;김종훈; / The Korean Society of Food Preservation , v.10, no.2, pp.125-130,
2 Changes in Quality Characteristics of Bell Pepper Packaged with Different Films
박우포;조성환;김철환; / The Korean Society of Food Preservation , v.10, no.2, pp.131-135,
3 Effects of Surface Treatment with Polyethylene Film on Shelf-life of Packaged Kimchi
이명예;김미경;김순동; / The Korean Society of Food Preservation , v.10, no.2, pp.136-141,
4 Effect of Respiration and Transpiration Rates on the Weight Loss of Various Fruits(Peach, Apple, Pear, Persimon, Mandarin)
김병삼;이호준;박형우;차환수; / The Korean Society of Food Preservation , v.10, no.2, pp.142-146,
5 Quality Changes of Citrus kiyomi by Chitosan and Calcium Treatment and Storage Warehouse
김성학;고정삼; / The Korean Society of Food Preservation , v.10, no.2, pp.147-153,
6 Effect of Storage Temperature on the Microbiological and pH Changes of Mackerel, Croaker, and Saury During Storage
Sungbae Byun;Lee, Sehee;Lee, Seunghee;Lee, Yongwoo;Namkyu Sun;Song, Kyung-Bin; / The Korean Society of Food Preservation , v.10, no.2, pp.154-157,
7 Changes in Chemical Components of Red Ginseng Processed from the Fresh Ginseng Stored at Low Temperature
장진규;박채규;심기환; / The Korean Society of Food Preservation , v.10, no.2, pp.158-161,
8 Quality Distribution of Korean Shingo pears
이주원;김선희;홍석인;정문철;박형우;김동만; / The Korean Society of Food Preservation , v.10, no.2, pp.162-168,
9 Measuring Consumers' Value of the Functional Processing Diet Rice Using the CVM and Marketing Strategy
이순석;오상헌;조성주;조재규;정호근; / The Korean Society of Food Preservation , v.10, no.2, pp.169-174,
10 Preparation of Yogurt Supplemented with Sweet Persimmon Powder and Quality Characteristics
Cho, Young-Soo;Cha, Jae-Young;Kwon, Oh-Chang;Ok, Min;Shin, Seung-Ryeul; / The Korean Society of Food Preservation , v.10, no.2, pp.175-181,
11 Changes of Quality Characteristics of Radishes Salted with Deep Seawater Salt
이기동;김숙경;이현아;이명희;김미림; / The Korean Society of Food Preservation , v.10, no.2, pp.182-186,
12 Quality characteristics on noodle added with Pholiota adiposa mushroom powder
김기식;주선종;윤향식;홍지선;김은수;박성규;김태수; / The Korean Society of Food Preservation , v.10, no.2, pp.187-191,
13 Characteristics of Soft Soybean Curds prepared with the Ultra Fine Whole Soybean Flour and Proteinases
장희순;이상덕;이기택;오만진; / The Korean Society of Food Preservation , v.10, no.2, pp.192-199,
14 Quality of Noodle Added Powder of Opuntia ficus-indica var. Saboten
정현숙;박찬성; / The Korean Society of Food Preservation , v.10, no.2, pp.200-205,
15 Effects of Electron-Beam Irradiation on Saponins and Physio-chemical Properties of Ginseng Powders
이미경;이종원;도재호;권중호; / The Korean Society of Food Preservation , v.10, no.2, pp.206-212,
16 Changes of Physiological Functionalities during the Fermentation of Medicinal Herbs Doenjang
이대형;김재호;윤병하;이가순;최신양;이종수; / The Korean Society of Food Preservation , v.10, no.2, pp.213-218,
17 Optimization for the Phytosterol Extraction and Production of Structured Lipids from Safflower seed
박래균;이기택; / The Korean Society of Food Preservation , v.10, no.2, pp.219-223,
18 Antibacterial Activity of Onion Pathogens and Isolation of Bacillus ehimensis YJ-4 from the Rhizosphere of Healthy Onion Roots
주길재;이인구; / The Korean Society of Food Preservation , v.10, no.2, pp.224-229,
19 Manufacturing of Dietary Mayonnaise used for Corn Starch and Identification of Dietary Effect
김형열;김덕숙;윤원호;구본순;김경이;이근보; / The Korean Society of Food Preservation , v.10, no.2, pp.230-235,
20 Stability of Immunoglobulin G(IgG) by Heat Treatment
박종대;손동화;정관섭; / The Korean Society of Food Preservation , v.10, no.2, pp.236-240,
21 Functional Properties of Tea-fungus Beverage
박찬성; / The Korean Society of Food Preservation , v.10, no.2, pp.241-245,
22 Purification and Characterization of Protease from Bacillus subtilis PANH765
이창호;우철주;베동호;김관필; / The Korean Society of Food Preservation , v.10, no.2, pp.246-251,
23 Safety Evaluations of Irradiated Foods
강일준; / The Korean Society of Food Preservation , v.10, no.2, pp.252-260,